Daddy's Versatile Apricot Chicken

By Daddy

Las Vegas, NV — A little bit sweet, a little bit tangy with a vibrant red/orange sauce. With only four ingredients it's really easy to prepare in five minutes or so.

What's amazing is the versatility of how to cook them up. You can go ahead and bake them in a over OR you can you pack one or two thighs in a ziplock quart size bag. Add a teaspoon or two of the sauce and remove as much air as you can. I dunk them in a pan of water as far as I can with out getting them wet and then close ziplock seal. They'll last upto about six months in the freezer.

• Family Pak of Chicken Thighs
• 12oz jar of Apricot Preserves (Smucker's Sugar Free)
• 1 packet of Onion Soup mix (Lipton Recipe Secrets Onion Flavor Soup)
• 16oz bottle of French dressing (Koger California French)

Arrange the chicken in a 9" by 13" baking dish. In a bowl mix the preserves, soup mix, and salad dressing together. Pour the mixture over the chicken and spread it around to cover all of the pieces. Leave it for a while so that the marinade has a chance to soak in.

Baking

If you bake them just put the baking dish in the oven uncovered. Cook them at 350° for 50-60 Minutes. They're done when the internal temperature reaches 165° or more. You can store in the refrigerator in a gallon ziplock bag for a week or so.

Sous Vite

Living in Las Vegas in a small apartment makes using the oven a bit cumbersome. Sous Vite just makes sense. You can take straight from the refrigerator or the freezer into the water bath. Cook them at 165° for 1-4 hours.

Microwave

Best if you move to the refrigerator the day before. Cook in 5 minute increments. Be sure to check with a thermometer that its at least 165° as microwaves can vary greatly from model to model.