Tonight, Steve made Sweet & Tangy chicken for dinner, and I absolutely loved it! The chicken was moist, the skin was crispy (maybe a little too much but it was still delicious), and the sauce was so yummy! You would never guess that this is one of the simplest chicken recipes to make.
Sweet & Tangy Chicken
recipe by Jackie Garvin at syrupandbiscuits.com
Ingredients:
8 chicken thighs (or a mix of chicken parts), on the bone and with the skin
1 pkg dry french onion soup mix
8 oz Russian salad dressing (about 1/2 the bottle)
1 cup apricot preserves
Directions:
Preheat oven to 400 degrees.
Mix the dry soup mix, Russian dressing, and apricot preserves in a bowl.
Place chicken in a baking dish (Steve lined it with aluminum foil first) and sprinkle with pepper. it won't need salt because of the soup mix.
Pour the soup mixture over the chicken, making sure all the pieces are thoroughly coated.
Bake at 400 degrees for 1 hour or 1 hour 15 minutes (what Steve did), making sure to baste the chicken with the sauce periodically. Steve basted every 15 minutes, using the kitchen timer to remind him. He had made this dish before and hadn't basted. The chicken wasn't as moist, the skin wasn't as crispy, and the sauce was thinner. Basting makes a difference!
This chicken was so tasty and so easy that I would absolutely serve it to guests at a dinner party. We ate it tonight with a green salad and had planned on eating it with white rice, which would have soaked up the sauce deliciously, but the chicken alone was perfect.
Give it a try. Enjoy!
Sweet & Tangy Chicken
recipe by Jackie Garvin at syrupandbiscuits.com
Ingredients:
8 chicken thighs (or a mix of chicken parts), on the bone and with the skin
1 pkg dry french onion soup mix
8 oz Russian salad dressing (about 1/2 the bottle)
1 cup apricot preserves
Directions:
Preheat oven to 400 degrees.
Mix the dry soup mix, Russian dressing, and apricot preserves in a bowl.
Place chicken in a baking dish (Steve lined it with aluminum foil first) and sprinkle with pepper. it won't need salt because of the soup mix.
Pour the soup mixture over the chicken, making sure all the pieces are thoroughly coated.
Bake at 400 degrees for 1 hour or 1 hour 15 minutes (what Steve did), making sure to baste the chicken with the sauce periodically. Steve basted every 15 minutes, using the kitchen timer to remind him. He had made this dish before and hadn't basted. The chicken wasn't as moist, the skin wasn't as crispy, and the sauce was thinner. Basting makes a difference!
This chicken was so tasty and so easy that I would absolutely serve it to guests at a dinner party. We ate it tonight with a green salad and had planned on eating it with white rice, which would have soaked up the sauce deliciously, but the chicken alone was perfect.
Give it a try. Enjoy!