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How are we already in mid-August? It’s crazy that summer is almost over and Fall is just around the corner. The weather this week in the DC-area has been very Fall-like. I’m talking about waking up to 58 degree weather and having it only be in the mid-70’s with a light breeze. We were very lucky to not have gotten the heat and humidity that this area is used to. Haha, now I’m really scared for what winter has in store for us!
I’m starting to see Fall recipes pop up all over my Pinterest feed and while that’s all nice and dandy, I just want to halt summer for just a little longer! I feel that it gets cooler so much faster than it gets hot and there’s not enough summer warmth to go around. I already feel the days getting shorter :( not going to be a happy camper once it hits daylight savings and leaving work at 4pm is basically like going home at 7pm! I honestly don’t mind Fall because I love brisk jean and t-shirt weather, but it just seemed like summer went by in a blink of an eye! I think I need to move to the West coast since I crave sunshine and warm weather. Now, to make that happen is a different story. My brother recently did it! I should follow suit ;)
I’ve heard of this recipe before and it’s one of those really quick dinner options for those busy nights. I bought (the wrong) Russian dressing a while back (like, 6 months ago) intending to make this Russian apricot chicken ’cause everyone raves about it but I never got around to doing so until now obviously. What was I thinking waiting so long? I love the sweet and tangy flavor of the chicken and the sauce is plate-licking good! If you like sweet and tangy, you’ll love this chicken!
Don’t make the same mistake as me and buy creamy Russian dressing (like the one you use in ruebens) – you need to buy the red oily type one that’s basically catalina dressing. I honestly don’t know why Wishbone calls it Russian dressing when it’s really catalina dressing and to make it more confusing, they have both the creamy and the non-creamy version. This recipe won’t work if you use the creamy one – I feel like it’d just be like a pepto bismol color and not very appetizing! Since I bought the wrong kind and I didn’t want to go back to the store, I ended up making my own catalina dressing for this recipe so that is below and I suggest you make it from scratch so you don’t get the wrong dressing :) you’ll definitely make the right dressing if you use the recipe below!
Russian Apricot Chicken
Equipment
Ingredients
- 1 package of dry onion soup mix
- 1 cup (237 ml) catalina dressing
- 1 cup (237 g) apricot preserves
- 1 ½ pounds (680 g) boneless skinless chicken thighs
Instructions
- Preheat oven to 400 °F (204 °C) and line a baking pan with two layers of foil and place chicken into the pan.
- In a measuring cup, whisk together onion soup mix, catalina dressing, and apricot preserves.1 package of dry onion soup mix, 1 cup (237 ml) catalina dressing, 1 cup (237 g) apricot preserves
- Pour the mixture all over the chicken.1 1/2 pounds (680 g) boneless skinless chicken thighs
- Bake uncovered for 40-50 minutes, or when the internal temperature of the chicken reaches 165 °F (74 °C)
- While baking, you’ll want to baste it often with either a brush or a baster. Just so the chicken gets re-coated with the delicious sauce.
- If you want, 5 minutes or so before the chicken is done, you can pop it under the broiler to get the sauce to caramelize a bit on the chicken but this is totally optional.
- Serve with your favorite veggies or grains.
I have been making this dish for over 20 years. When I first found it, it was called Sweet & Sour Chicken. My son ate it for a couple years, and then decided he didn’t like “sweet & sour” (he was about 15 at the time, which tells you a lot). So I changed the name to Russian Chicken, served it again, and he has loved it ever since!
Turned out too soupy for me. Next time I dry-broiled the chicken well on both sides, drained off the juices and then added the sauce and baked about 20 -30 more minutes. Turned off oven and let sit another 10-15 min. Was not soupy this way.
I grew up on this recipe, only we used bottled dressing (and it was delicious!) I can’t wait to try with homemade dressing.
Hi Julie – This is the second recipe I’ve made from your blog, I made the honey soy chicken last week and it was DELISH. Question – The chicken just finished baking and it seems the sauce has separated a bit and is very greasy. Have you had to de-grease before serving? Any thoughts?
I’m so glad you’re enjoying the recipes! I haven’t de-greased before serving, but the reason why the sauce is greasy is partially cause the dressing is an oil-based sauce. You could probably just spoon off some of the layer of oil before serving if you don’t like how greasy it is. Hope this helps!
Under the directions for the dressing, in #2, it ends mid-sentence: “into the…” what? pan? or is there more to it?
Good catch, Kay! Thanks! Yup, into the pan :) I’ve made the edit!
Julie- I am making this tonight and was wondering if can I use any baking pan? Like a jelly roll pan or should I crowd the chicken In an 8×8?
I definitely would not put it on a baking sheet/jelly roll pan – there’s a lot of liquid. Definitely crowd the chicken in an 8×8 or something a little bigger if your chicken seems larger than the 8×8 can hold.
I ended up using a 9×13 which worked great. Served it with a quinoa/kale dish that I got from Costco along with a salad. I never would’ve thought of put these flavors together. So easy and delicious!! Thank you!
thinking this may work in crock pot..has anyone tried it
This looks delicious! And yes, it’s definitely too early for the pumpkin spice posts. We still have two more months of pool weather in Georgia!
Yum! Love the apricot sauce, this dish looks great!
Has anyone tried freezing this??? I’m working full time and heading back to school all with a soon to be 1 yo (the whole 9 yards I know!) Trying to find *different* freezer to oven meal!
I personally haven’t frozen this before but I imagine if you did and put it in the oven to cook, it would be fine. I’m just not positive how the sauce will react in the freezer. It’s worth a shot though!