Reviewed: Apr. 10, 2008

Turned out pretty good. I used bone-in breasts, which were rather large, and it took a little over an hour to cook though. I basted several times, and it made a nice glaze.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 20, 2008

For me it was just okay. I think the suggestion given to check the flavor of your sauce before you put it on the chicken is an important one. Perhaps it was the brands I used but it was a bit "funky" tasting.

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Jodie

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

I made this for my picky grandmother and she loved it!!!! I will be making it for my parents and boyfriend this week too! Excellent recipe! I used apricot jam that was no sugar added but made with splenda:)

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Samantha

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 3, 2008

Very good... good balance of savory and sweet in this dish. I used apricot sauce and subbed individual spices for the onion soup mix (paprika, garlic powder, etc.). I controlled the salt better that way. Also added some worst sauce, a little red wine vinegar, and some sugar. I also chopped up about 1/2 cup of onion and added it to the sauce. I just wish there were some way to make the skin crispier. Perhaps a higher heat or broiling?

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ANNALOU18

Cooking Level: Expert

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Reviewed: Jan. 23, 2008

Incredible! No leftovers from a family of 5.

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CherylSoy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Hickman, Nebraska, USA

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Reviewed: Dec. 26, 2007

Made this when we hosted another couple for an evening of cards. Used 4 drumsticks and 4 thighs and subbed 1 cup chopped onion for the onion soup (cuts down on the salt and the sugar as well). Covered it the first 30 minutes of baking to keep the preserves from burning. Served with brown rice and broccoli.

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Mrs. Newman

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Reviewed: Dec. 9, 2007

At first I was really apprehensive about trying this recipe; I thought it would come out sweet. But wow! This chicken was so delicious! I ended up following the suggestion of reviewer 'Shannon' and tasted the marinade before putting it on the chicken. I ended up adding a bit more dressing than preserves. The result was fantastic! I will surely make this again.

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Danielle R.

Cooking Level: Beginning

Living In: Anaheim, California, USA

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Reviewed: Dec. 8, 2007

This has a nice sweet charcoal grilled taste when baked.

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Mer Rose

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Reviewed: Nov. 28, 2007

This recipe was ok but nothing special.

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Christina M.

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Reviewed: Nov. 22, 2007

I used chicken breast and put the mixing on top as I baked... Turned out great!

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Jamie G

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 3, 2007

Thanks for the recipe! It was quick and easy, exactly as advertised! I have tons of trouble cooking chicken properly, but this came out great. I added a sprinkle of cumin to the sauce, and it really complemented the apricot. Served with brown rice.

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Molissa

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Reviewed: Aug. 29, 2007

Very easy, delicious and presents just beautifully with a glossy dark skin. This would be great for entertaining.

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ADALLALY

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 22, 2007

Super easy and very tasty. We made this with boneless thighs and served with wild rice to soak up the sauce. I made a little more sauce than the recipe called for. The kids liked it too which is a big plus.

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Amanda D.

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Reviewed: Jun. 10, 2007

This recipe is super easy and THAT makes it appealing to me. I used thighs and removed the skins like some other reviewers did. The sauce cooked down, dark & delicious; I served it with rice. Next time I will try Russian Dressing to compare flavors. Adding fresh garlic is also good, as others have previously pointed out. Thank you, Jeanne for an easy tasty family meal.

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LIZ5

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: May 21, 2007

This chicken was awesome! I substituted mango jam for apricot and baked chicken with out skin and it was perfect. My husband raved it was the best chicken I have ever made!

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nancye70

Cooking Level: Intermediate

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Newark, Delaware, USA

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Reviewed: May 4, 2007

All I have to say is "YUM!!!" I only used 3 boneless chicken breasts. I put the extra apricot glaze in the freezer for next time.

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Jessica F.

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Reviewed: Apr. 12, 2007

This is a wonderfully simple and easy recipe. I used 3 chicken legs, took the skin off and separated the thigh from the drumstick. I used 1/2 pkg of onion soup mix, and eyeballed 1/2 cup low fat California dressing and 1/2 cup of crabapple jelly as this is what I had on hand. Delicious!

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ALICE3913

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Reviewed: Apr. 12, 2007

This is good; I have a similar recipe that uses a can of whole cranberry sauce in place of the apricot preserves and it is also delicious!

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kimberly

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Reviewed: Apr. 7, 2007

Absolutely love it! Its an awesome sweet and sour kind of marinade ... will make often for my family.

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DutchMaNOLA

Cooking Level: Intermediate

Home Town: Ephrata, Pennsylvania, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 11, 2007

I used only 6 chicken thighs but used the same amount of other ingredients. I mixed the sauce at the bottom with white rice after baking. I loved the easy recipe and my family really liked the meal. This one is a keeper.

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