Apricot Chicken

fatboy's menu four

There are over 15 different kinds of apricots. Apricots are originally from China. Cuttings of this golden fruit made their way across the Persian Empire to the Mediterranean where they flourished. The Spanish explorers get credit for introducing the apricot to the New World, and specifically to California, where they were planted in the gardens of Spanish missions. In 1792, in an area south of San Francisco, the first major production of apricots was recorded.

Apricot Chicken
Apricot Chicken	Apricot Chicken recipes are plentiful. This one is quick and simple on the preparation side and makes your kitchen smell wonderful while it is cooking.
Ingredients	3 lbs of chicken parts (either quarter a 3 lb chicken or just use the store-bought breasts and/or thighs) 3 tablespoons apricot preserves 3 tablespoons lemon juice 3 tablespoons ketchup (not catsup) 3 tablespoons mayonnaise 1 packet (or envelope) of onion soup mix
Cooking Instructions	Rinse chicken while removing the excess fat. Pat the chicken dry with a soft cotton towel or paper towels. Preheat oven to 350 degrees. Place chicken, skin side up if you’re using the chicken with skin (you don’t have to, although the sauce does give the skin a wonderful flavor) in a roasting pan. In 1-1/2 quart saucepan, place the preserves, lemon juice, ketchup, mayonnaise, and onion soup mix and bring to a slow boil, stirring constantly. Remove from heat immediately and pour over chicken. Bake for 1 1/4 hours (75 minutes), uncovered.
Comments	Serves four (4) reasonable people and only two (2) unreasonable people.

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