This recipe was served at my brother-in-law's wedding and was a huge hit. It's a versatile recipe because you could shred the meat and serve it with buns or eat the meat like a messy barbecued chicken. I know it sounds like an odd combination of ingredients, but it's a delicious sauce.
Sweet and Sour Chicken
1/2 small jar apricot preserves
1/2 small bottle western dressing
1 envelop onion soup mix
2 packages chicken thighs, skinned (and boneless if possible)
Mix preserves, dressing and soup mix together on stove. Boil for at least 5 minutes. Place chicken into 9 x 13 glass pan coated with non-stick spray. Pour sauce over chicken. Cover and bake for one hour at 350ºF. Remove cover and bake 20 minutes more.
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