| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 1 | Servings | |
INGREDIENTS
| 1 | Chicken, cut into 8 pieces | |
| or the equivalent using | ||
| your favorite parts. | ||
| 1 | Jar, approx 10 oz apricot | |
| preserves | ||
| 1 | Campbell's onion soup |
INSTRUCTIONS
I found the original version of this recipe about 15 years ago in Better Homes and Gardens Magazine. Over the years, I've made some changes, (don't we all?<G>) but it's still one of my favorites. I'll post it the way I recall it, and then offer my suggestions/substitutions in "notes." I really miss having a crockpot, but this can be baked, or simmered in a dutch oven. Put all ingredients in crockpot, and cook on high for one or two hours, then put on low setting for remainder. I think it simmered for a total of 8 hours... Note: I don't know if Campbell's canned onion soup is kosher or not, but sometimes it was hard to find, and I substituted dry onion soup, reconstituted with half the recommended amount of water so that it's still kind of concentrated. I've also used many different kinds of preserves, including peach, pineapple, cherry and plum...and I've even used whole-berry cranberry sauce (figures, since I submitted the cranberry and coffee brisket recipe, eh?<G>) Posted to JEWISH-FOOD digest V96 #83 Date: Fri, 22 Nov 1996 16:33:47 -0800 (PST) From: leiba@eskimo.com
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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 45
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 2566.6mg
Potassium: 721.3mg
Carbohydrates: 3.2g
Fiber: 0g
Sugar: 2.4g
Protein: 16.9g