I was looking for a way to bake some bone-in chicken last night and wanted something other than my usuals so went thumbing through a few “community fundraiser” cookbooks. I had picked up half a dozen of them at the last library book sale for about 25 cents each. Eventually I’ll donate most of the back again and they can resell them. I tweaked an easy one so I could use up some Catalina dressing I had sitting around. This made more sauce than I needed for the 4 thighs I was making, but probably wouldn’t have been enough for twice that.
Catalina Apricot Chicken
- 1/2 a bottle Catalina dressing
- 1 packet onion soup mix
- 1/4 cup or so of apricot jam
- 4 bone-in chicken thighs
- Mix the dressing, soup mix, and jam together.
- Put the chicken in a baking dish, skin side up, and pour the dressing mix over the chicken.
- Bake at 350 until done, about 1 hour.
This came out great! The dressing and apricot mix gave the skin a wonderful flavor. The skin got crisp but not blackened at all. The chicken was very moist and flavorful. It was just perfect.
The original recipe called for more dressing and jam, basically double this. But I could tell that would be way too much. I didn’t bother splitting the onion soup mix in half since I like the onion flavor. The original recipe also called for Russian dressing. I found a recipe for that in an old cookbook but opted to experiment and use up the Catalina since I’d been looking for something easy. Definitely a repeat here. It was so good I forgot to take pictures!