Baked Apricot Chicken

Baked Apricot Chicken

12 chicken thighs
2 tablespoon vegetable oil
Salt and pepper
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix

Preheat oven to 350 degrees. In a large Dutch oven, heat vegetable oil over medium high heat. Salt and pepper both sides of chicken thighs. Brown chicken on both sides for 3 to4 minutes each. Brown chicken in batches as to brown, not steam, the chicken. Remove chicken from pot and set aside. In a medium bowl combine the preserves, dressing, and soup mix. Mix together. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes. Serve with steamed Basmati, Texmati or Jasmine rice and broccoli flowerets tossed with butter and Parmesan cheese.

Makes 8 to 10 servings

Bonner McCollum
McKenzie, may I substitute chicken breasts for thighs and bake perhaps 30+ minutes? I'm not a fan of dark meat, but perhaps I should try it, first. Let me know what you think!

This Chickie Can Cook!
Of course you can always use chicken breasts instead of the thighs...this is the way my mom makes it, but I like chicken breast. Just keep an eye on it when you are cooking, as to not overcook and dry out the meat.