Tuesday, December 3, 2013

Mom's "FAMOUS" Russian Chicken

This is by far my favorite thing I make!  This recipe stuck with me since I was a kid obviously because it was super YUMMY!  So here's the backstory, when I was a kid my mom cooked chicken all the time, I was sick of it and even it was one of the reasons why I became a vegetarian for 4 years---no longer one, as you can see.  But this recipe always made the house smell mouth watering.  When I moved out and after my vegetarian years, I asked my mom for the "Famous Russian Chicken" recipe she had always made.

Later, I found out that her Famous Russian chicken was super popular and it wasn't her own recipe, but hey it's still freaking awesome!

So I tend to use Skinless Boneless thighs when I cook this, but it's totally up to you and what you enjoy.  In addition to that you need,
Apricot Marmalade
Red Russian Dressing
Lipton Onion soup/dip Mix

 Now I've messed this up when I first started making it because I confused apricot marmalade with orange or my dad bought the wrong russian dressing so take a look at the picture and clarify any of the confusion ya'll have!

After all the times I've made this, I find myself mixing the marinade first so I can coat the bottom of the chicken pan before I lay it in there--you know, you need to have the flavor everywhere!!
So, I used about...

  • half the jar of Apricot marmalade (6oz)
  • about 1/3 to 1/2 of Russian dressing
  • 1 package of Onion mix.  

Mixing it all together I then spread a thing layer at the bottom of the pan before laying down the chicken.

Now having 6 thighs, I still use a small glass pan probably 6"x10".  The chicken is usually overlapping but it still cooks, so I'm not to worried.  After the chicken is clean, I just plop it down in the pan and pour the marinade all over it.  Making sure the top of each piece is coated generously.  ***Warning, although it looks like a lot of marinade or a lot is on each chicken.  It thins out in the oven and you have a lot of juice left over to add on your mashed potatoes or pilaf or whatever side you chose to enjoy it with :)

Next throw it in the oven, middle shelf @ 350 and let it cook.  Depending on if you have bone or not, cook it as if you would any other chicken.  I cook my 6 boneless thighs for about 30 minutes.  (maybe that's a little longer since I do have overlapping chicken) but each chicken is their own..Ha!

While the chicken is cooking, my family usually makes mashed potatoes or rice pilaf and a
 vegetable.  Perfect amount of time for me to  *cough* heat up my mashed potatoes and cook my veggies.  I love me some broccoli or asparagus and even carrots with this chicken.

--For my broccoli I just boil it in water till I find the right tenderness I like and for asparagus, I roast it stove top with some salt and olive oil.

Don't mind my asparagus, they weren't cooked enough with me being sidetracked due to the salt that decided to explode.....

*And an extra plus with this recipe is that with all the stuff for this one meal you have enough to make it another time!

Good Luck and Enjoy