Sweet and Tangy Red Chicken recipe

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Ingredients

1 (8 ounce) jar apricot preserves
1 (8 ounce) bottle Russian-style salad dressing
1 tablespoon soy sauce
2 teaspoons prepared yellow mustard
1 onion, thinly sliced
1 clove garlic, minced
1 (3 pound) chicken, cut into 8 pieces

Nutrition Info

394.2 calories
carbohydrate: 29.7 g
cholesterol: 72.7 mg
fat: 20.3 g
fiber: 1.2 g
protein: 24.1 g
saturatedFat: 4.7 g
servingSize: -
sodium: 473 mg
sugar: 19.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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.

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