Ingredients
1 boneless chicken pieces, legs, thighs or breasts
1 jar apricot jam
1 bottle russian dressing
1 package lipton onion soup mix
1 cup water
1 large onion, sliced
Directions
Mix the jam, dressing, soup mix, and water together, pour over the
chicken, and bake until done. So easy, so good. I usually buy 2 small
jars of jam - 1 large bottle of dressing and slice up some 'real'
onion to add just a little cause we eat a lot of chicken. Give it a
go. IF YOU'RE A CROCKPOT COOKER, mix,leave and return to eat. I
usually buy bone-less legs due to cost. But sometimes you can get a
nice large bag of boneless chicken breast at a reasonable price. Bake
at 350 degrees for about an hour or so.
Servings: 4 servings
Russian Apricot Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Russian
The History of Recipes
It is possible to track the history of written recipes way back into the far past, in truth as far as ancient Egypt, and maybe further still. Having said that, sadly, these ancient cookbooks were just primitive hieroglyphic recipes for preparing food.
Later, we have two interesting cookery books which date from the 14th Century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of food on the menus of the rich and wealthy people of that time. By the time we get to the 1900s, cooking books are increasing in popularity mostly due to more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Russian Apricot Chicken recipe.
