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.
