This is one of my all time favorite chicken dishes. My mom used to make it all the time growing up and now I make it for my family...and friends...and random dinner guests. In fact, I went through a phase where I made this ALL the time. My husband started to dislike having people over for dinner because I always made the same thing....Tangy Chicken. OK, not really, but he did forbid me from making it for a while. I went a good year without making it and it was SO worth the wait (although I am NOT going another year without. That's just crazy).
So here it is. It's the easiest recipe ever.
Ingredients:
6 chicken breasts (or thighs), 1 pkg onion soup mix, 1 can whole cranberry sauce, 1 small bottle Russian dressing, 1 jar (about 18oz) pineapple apricot preserves
This makes 4-6 servings depending on how hungry you are. Chicken breasts make those servings a little bigger.
Preheat the oven to 350.
Place the chicken into a shallow baking dish.
Next you mix up the sauce.
Take the cranberries and add the dressing....
...the preserves...
...and the onion soup mix...
Then all you do is pour it over the chicken and pop it in the oven.
Bake it for about 90 minutes.
This will make your house smell absolutely divine. It's pure torture waiting while it bakes.
But let me tell you, when it's done... Oh. My. Gosh.
Serve it over some white rice & make sure you drizzle the sauce over it all.
Oh, sweet deliciousness.
I could eat this everyday and not get tired of it (obviously).
:)
Posts
This is delicious! My whole family loves tangy chicken!
ReplyDelete90 minutes? Is this for bone-in chicken or boneless?
ReplyDeleteBoneless. You can use thighs or breasts. Cooking it for this long in the sauce just makes it SUPER juicy & tender. The meat practically falls apart....kinda the same idea as when using the crock pot.
ReplyDeleteThis was SO easy! I love it. I had some for dinner last night and I brought some leftovers to have for lunch today. I can not wait for lunch time to get here!!
ReplyDeletei hate chicken breasts (i know, i know) and this recipe is the ONLY way i will eat them. the sauce just covers up all the dry chickeny breasty stuff i dont like. the chicken falls apart. serve it over potatoes and im in tangy heaven. love it. thanks miss annie :)
ReplyDelete