apricot chicken

      This is one of the things I make for our Wednesday night suppers at the church. It is a real crowd-pleaser, but it began as a humble feeds four recipe. You can easily do this for your fam... they'll think you slaved for hours!
     I usually serve this with brown or yellow rice, steamed fresh veggies and whole wheat dinner rolls. All of the side items can be made while your chicken is roasting... and yes, its that simple.
     This can even be prepared the night before, then stored (raw, in the sauce) in an airtight container in the fridge. Take it out the next day, pop chicken, sauce and all, into the oven and voila! Dinner is ready in an hour.
2 cut-up chickens
1 bottle Catalina or zesty french dressing
1 pkg powdered onion soup mix
1 jar apricot jelly
1 onion, chopped
1 can apricot halves, sliced
Rinse cut up chicken. Set aside to dry a little. Place birds in large enameled roaster or something similar with a lid. Sprinkle onion and apricot slices over and around chicken in roaster. Combine dressing, soup mix and jelly in a bowl. Pour over chicken. Cover and roast for about an hour at 350 degrees. Remove lid and allow to brown for about five minutes. Take out of oven and allow to rest for a few minutes. Its ready to serve!

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