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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
For the catalina/Russian dressing
- ½ cup (120 g) ketchup
- ½ cup (100 g) sugar
- ½ cup (118 ml) red wine vinegar
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon Worcestershire sauce
- 1 cup (237 ml) vegetable oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the chicken
- 1 ½ pounds (680 g) boneless, skinless chicken breasts or thighs (I highly recommend thighs)*
- 1 package of dry onion soup mix
- 1 cup (237 ml) catalina dressing
- 1 cup (237 g) apricot preserves
Instructions
- In a large bowl, whisk together all the ingredients for the catalina/Russian dressing.
- 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.
- Pour the mixture all over the chicken.
- 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.
No wonder people have diabetes !!! 79 grams of carbs, omg!!!!!!!!!! and carbs turn into glucose in the body. Shame on you.
yes, i am the reason why diabetes is prevalent in america 🙄 included nutritional information is exactly why it is there – for folks to be able to make educated decisions on what they eat. and to clarify: all the sauce is not used in the recipe…it’s not like you’re drinking it. it’s just cooking in the sauce.
This was so good! I took your advice and used chicken thighs. Wow! And that sauce was extra yummy over some white rice. Served with a salad.
I’ve made this twice. Both times the sauce burned So I’d say 400 is way too hot. Also 1000 cal per serving?? Pretty hefty
I was simply looking for an apricot chicken recipe and stumbled upon this . Whats not to like, it had all ingredients that call for easy assembley then baked in the oven. I used bottled Catalina because I read the recipe incorrectly. So in my case, three ingredients plus chicken. SIMPLE . This is a delicious chicken recipe!
YOUR CAULIFLOWER KUGLE RECIPE LISTED 12 CUPSO F MATZOH MEAL!!!!!!!! I BELIEVE IT SHOULD HAVE BEEN 12T.
I WASTED LOTS OF TIME AND INGREDIENTS!!!!
Okay first, this recipe has nothing to do with cauliflower. And second, there is no matzoh meal in this chicken recipe. Not exactly sure where you are seeing this…
I absolutely love this recipe and plan to make it for my New Year’s dinner!!! I serve it with Knorr Sides rice medley and King’s Hawaiian rolls!!! Absolutely delicious!!! For a tasty twist, add an 8oz. can of pineapple tidbits, drained, to the sauce!!! Serve on a bed of Knorr Sides teriyaki rice!!! A perfect meal for Chinese New Year!!! (February 16)
if i use chicken thight, what suitable temperature i can use
You would use the same temperature
I have been making this for years but always use the crockpot. Just put the chicken in and cover with the sauce!
I have been making this recipe for well over 20 years. Much easier to just buy Kraft Catalina Dressing. And, instead of adding all the salt from the soup, I just add dehydrated onion. Also, this works well with no matter what kind of jam or jelly you use. It is delicious.
Thank you for sharing your homemade Russian dressing.
@Mary Mohler, Thanks for comments about the jelly. I just looked in the pantry knowing I have jelly. It is peach not apricot. I love the idea of lowering the salt. We’ll be giving this a try.
Am I supposed to mix the russian dressing stuff that we made in a large bowl with the onion mix etc. from the measuring cup, then pour it over the chicken?
Yes, exactly! :) if you don’t have a large enough measuring cup, feel free to pour into the large bowl with the dressing and mix altogether. I had you mix in the measuring cup because it’s easier to pour over the chicken because of the spout.