Tag Archives: Apricots

Chicken with Fresh Apricots

This recipe is a take on the Sweet and Sour Chicken made with Russian dressing.  The chicken is covered in a flavorful sauce made with Russian dressing, onion soup mix, and apricot preserves.  It is a sweet and savory chicken dish that uses common ingredients.

I used fresh apricots that I got from nearby Robinette’s orchard,  I look forward to this beautiful fruit every summer.  Most of the apricots grown in the USA come from California.  However, we can find apricots here beginning in midsummer at a few Michigan orchards.

Chicken with Fresh Apricots

  • Servings: 4
  • Difficulty: easy
  • Print

4 chicken thighs, skin on, bone in
1 (8 oz) bottle Russian dressing, Wish-Bone brand
1 cup of apricot preserves
1 package Lipton dry onion soup mix
6 fresh ripe apricots, halved and quartered

Preheat the oven to 350°F.

Place the chicken thighs into a sprayed casserole dish and set aside.

In a small bowl, mix the Russian dressing, preserves, and dry onion soup mix together.

Pour the mixture over the top of the chicken.  Arrange the apricots around the chicken.

Bake uncovered at 350°F  for 30-45 minutes or until the chicken is done.  Serve over yellow rice if desired.  Store leftovers in a covered container in the refrigerator.  

Notes:
1.  I served the chicken over yellow rice.
2. Lipton onion soup comes in a box with 2 packages inside.  Use 1 package for this recipe.
3.  USDA recommends cooking chicken to an internal temperature of 165°F.

Below is a photo of a young deer that was in my yard early in the morning.  Probably looking for plants to eat.

 

Apricot Tart

I bought some beautiful apricots from Robinette’s, a nearby local orchard.  It is my favorite place to buy cherries, apricots, peaches, and apples.  They also produce their own wine and hard cider.  Robinette’s has more than 20 Michigan-made wines and ciders that can be sampled in their Tasting Room.

If you can find Wewalka Puff Pastry, I recommend it.  This is an excellent puff pastry and easy to work with.  The puff pastry is refrigerated and not frozen.  However, Pepperidge Farm Puff Pastry is a good substitute and more widely available.

Apricot Tart

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 package of prepared Puff Pastry, thawed if frozen
1/4 cup apricot preserves
3  1/2 – 4 cups halved, pitted apricots, cut into 1/4 inch wedges
1/4 cup apricot preserves, warmed

Unfold the puff pastry and place in an 11 inch x 7 inch loose bottom rectangular tart pan.  Place the puff pastry over the fluted tart pan and press the dough to the bottom.  Cut off any excess dough from the sides of the pan.  Pierce the bottom of the crust with a fork to prevent it from puffing.  With a pastry brush, brush the bottom of the crust with 1/4 cup apricot preserves.

Lay the apricot wedges out in 4 rows on the dough.  Overlap the apricots as you place on the dough.

Bake for 30-35 minutes or until pastry is puffed and golden and the apricots are tender.  Remove from the oven and set aside on a wire rack.

Gently brush the warmed apricot preserves over apricots.  Serve warm or at room temperature  with whipped cream or vanilla ice cream.  Refrigerate leftovers.  

Note:
I used Wewalka Puff Pastry.

 

 

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