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Sweet and Tangy Red Chicken

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

55 m servings 394 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  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.

Nutrition Facts


Per Serving: 394 calories; 20.3 g fat; 29.7 g carbohydrates; 24.1 g protein; 73 mg cholesterol; 473 mg sodium. Full nutrition

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Reviews

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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 ...

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 go...

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