Wednesday, December 07, 2011

What's Cooking Wednesday - Easy Apricot Chicken

First, a thank you to Mel for taking us to Australia yesterday.

Next, congratulations to Karin Anderson who was the winner of Giveaway #3. I'll have another drawing as soon as I get to 20 new newsletter subscribers. Sign up at my website

And thanks to author and frequent visitor to Terry's Place, Elizabeth Spann Craig, for today's recipe. I think I've got this one buried in my own recipe files. Thanks for sharing, Elizabeth, and now I'm going to have to make this one myself.

Apricot Chicken

12 chicken thighs (I used chicken breasts—about 1 1/2 pounds)
1 cup apricot preserves (can use whole cranberry sauce instead, if you like)
1 cup French dressing
1 package dry onion soup mix
pineapple chunks (optional)

Preheat oven to 350.
Combine the preserves, French dressing, and dry soup mix in a bowl.
Put the chicken in a 9 x 13 baking dish and cover with apricot mixture.
Cook uncovered for 50 minutes. Add pineapple chunks (if you like) and cook for 10 more minutes.

Elizabeth’s latest book Hickory Smoked Homicide released November 1. Elizabeth writes the Memphis Barbeque series for Penguin/Berkley (as Riley Adams), the Southern Quilting mysteries (2012) for Penguin/NAL, and the Myrtle Clover series for Midnight Ink. She blogs daily at Mystery Writing is Murder

Like this post? Please share by clicking one of the links below.


Wynter Daniels said...

That sounds yummy - even better sounding with cranberry (but I am a big fan of cranberry). You just solved my dinner question for tonight!

Elizabeth Spann Craig/Riley Adams said...

Wynter--It would be amazing with cranberry, I think. Either way, it's a cinch to make. Hope you'll enjoy it!

Terry Odell said...

Wynter, Elizabeth (and thanks for the recipe) ... I have an old, old recipe for a similar recipe with cranberry sauce and pork chops. It would probably work with just about any protein.

Elizabeth Spann Craig/Riley Adams said...

I haven't cooked pork chops in ages...that would be a great alternative.

Karen C said...

This recipe sounds really good with with the apricot preserves or the cranberries. Will be a nice change from just baking with spices (boring).

Elizabeth Spann Craig/Riley Adams said...

Karen--Definitely a little different than the herb treatment---but just as easy!

Elizabeth C. Main said...

Tonight's dinner. Thanks! Liz