It is that Secret Recipe Club time of the month. Yea! I have been assigned a blog called “Little Bit of Everything”. It’s author’s name is Julie and she is from Nebraska….and she is my age….even better. I think she has a life time of recipes too and I could have chosen many, many to try for this challenge. They all look so tasty!
Oh….and by the way….that is the challenge. I am to choose one of these great recipes, cook it myself, and blog about it. No problem!
I decided to go way back in her files of yumminess and choose something…..easy and a little different. I liked the fact that her husband had this recipe growing up and I liked the fact that I had not made it before. In her recipe, Julie used Apricot Preserves and, in fact, she called hers Apricot Chicken. After you read mine, go check out her blog for some great ideas. I wish I could eat in her kitchen. Yum!
Here is my twist on the subject. I went with the ingredients I had on hand…..which did not include Apricot Preserves or Russian Dressing. You ask, why would I choose this to make? Well, I made my own Russian Dressing….which I will include that recipe…and I used Pear Preserves (which I had made earlier). So, I decided to call it Russian Dressing and Pear Chicken. Ok…..I improvised a bit. I think Julie’s husband would still like it.
Russian Dressing and Pear Chicken
|Russian Dressing ‘n Pear Chicken|
- 1 1/2 cups Russian Dressing
- 1 envelope onion soup
- 1/2 cup pear preserves (apricot in the original)
- 4-6 pieces of chicken (I used thighs)
- Combine and pour chicken in a Crockpot. Cook on low for 6-8 hours.
- After it is cooked, if you want a thickened sauce and less fat, separate the grease and strain the sauce.
- Whisk together 2 tbsp of cornstarch and 3 tbsp of water. Add this to the chicken sauce and cook in a sauce pan for about 10 minutes….or until thickened.
- Serve sauce over the chicken. (I forgot this step….but it didn’t matter)
I made my own Russian Dressing recipe after perusing lots of variations.
1/2 can tomato soup
1/4 cup vinegar apple cider
1/4 cup oil
1/4 tsp onion juice
1 tbsp Worcestershire
1/4 tsp salt
1 tbsp Dijon mustard
Enjoy visiting other Secret Recipe Club Entries below: