Sweet and Tangy Red Chicken

3 Reviews

Prep: 10 min
Cook: 45 min
Ready In: 55 min

“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.” - by jamie820

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

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Mix apricot preserves, Russian dressing, soy sauce, yellow mustard, onion, and garlic together in a large bowl.
Place chicken pieces into the apricot mixture and stir to coat.
Transfer chicken and sauce to a baking dish.
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.
If sauce seems thin, transfer chicken to a platter; place baking dish of sauce under broiler until sauce has thickened, 2 to 5 minutes.

Nutrition

Amount Per Serving (8 total)

Calories
394 cal
20%

Fat
20.3 g
31%

Carbs
29.7 g
10%

Based on a 2,000 calorie diet

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Reviews (3)

Rate This Recipe

B.K.Grafton

Mar. 3, 2012

"This is almost the same thing my mother has used for years.She never used the mustard or onion. I can't wait to try it again with the onion and mustard. I have used some red pepper flakes for a bit of..." See more kick once in a while."

Diane

Mar. 8, 2012

"Made this for the first time. The family loved it and I will make it again. It was easy to do and had a good flavor. I used boneless skinless thighs and forgot the onion and it still tasted good. I..." See more'll try to follow recipe exactly next time."