7/14/2012 Basket - Apricot Chicken

Apricot Chicken
Uses from this basket: Apricot
Other produce: Lemon

• 3 cups thinly sliced apricots (can leave the peel on or remove it, whatever your preference)
• 1 cup sugar
• 2 Tbsp lemon juice
• 1 cup Russian dressing
• 1 packaged dried onion soup mix
• approx. 2 pounds boneless, skinless chicken thighs

Fill a large bowl 1/2 to 3/4 full with ice water.  Place a smaller metal bowl on top.  Set aside.

In a large skillet, heat apricots, sugar, and lemon juice over medium high heat.  Mash apricots with a fork or potato masher, then bring mixture to a boil.  Reduce heat and cook, stirring constantly.  Skim off foam as necessary and cook until mixture thickens slightly and begins to look syrupy (about 5 minutes).  Spoon a small amount (1/2-1 tsp) into the metal bowl over the ice water and allow to cool for about 30 seconds.  Tip the bowl sideways.  The mixture should move slightly (like a jam).  If it is still runny, keep cooking for 1-2 minutes more then repeat the test.  Once ready, pour the whole mixture in the metal bowl to cool.  Once cooled to room temperature, refrigerate.

Combine 1 cup of the apricot jam, the Russian dressing, and the onion soup mix.  Stir until well mixed.

Arrange chicken thighs in a glass baking dish and pour jam mixture over them, making sure to coat each piece.

Cook at 350 degrees for 30-45 minutes, until chicken is cooked through.

Serve over rice.