Sweet and Tangy Red Chicken

jamie820 0

"My mother got this recipe years ago from a friend and we have been making it ever since. I think that her friend called it Sweet and Tangy Chicken but our family has always just said Red Chicken. It's good paired with mashed potatoes or rice."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 394 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix apricot preserves, Russian dressing, soy sauce, yellow mustard, onion, and garlic together in a large bowl.
  3. Place chicken pieces into the apricot mixture and stir to coat.
  4. Transfer chicken and sauce to a baking dish.
  5. Bake in the preheated oven until the sauce is bubbling and thickened and the chicken is no longer pink inside, 45 minutes to 1 hour. Turn the chicken pieces twice while baking.
  6. If sauce seems thin, transfer chicken to a platter; place baking dish of sauce under broiler until sauce has thickened, 2 to 5 minutes.

Reviews

3
Most helpful
Most positive
Least positive
Newest

This is almost the same thing my mother has used for years.She never used the mustard or onion. I can't wait to try it again with the onion and mustard. I have used some red pepper flakes for a ...

Made this for the first time. The family loved it and I will make it again. It was easy to do and had a good flavor. I used boneless skinless thighs and forgot the onion and it still tasted go...

Was not our favorite, too sweet. My kids did not like it.

Other stories that may interest you