Submitted by Reba Moore, Lincoln, Ark.

• 10 chicken thighs, well-trimmed 

• 3/4 C French dressing

• 3/4 C pineapple-apricot preserves

• 1 package of onion soup mix

Arrange chicken in a 12-inch Dutch oven or baking casserole dish. In a bowl, combine the preserves French dressing and soup mix. Stir well and pour over the chicken. Cover and bake at 350 degrees for 45 minutes, or until fork tender.


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