sweet-and-tangy-red-chicken

Sweet and Tangy Red Chicken

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
jamie820
Recipe by  jamie820

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (3)

Rate This Recipe
B.K.Grafton
9

B.K.Grafton

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 kick once in a while.

Diane
4

Diane

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'll try to follow recipe exactly next time.

fbsbk
1

fbsbk

Was not our favorite, too sweet. My kids did not like it.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 394 cal
  • 20%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 24.1 g
  • 48%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

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Sweet and Spicy Baked Chicken