This Baked Apricot Onion Chicken is a much better and homemade version of that old recipe with onion soup, jam and Catalina dressing. Sticky, sweet, oniony deliciousness!
Many of you might be familiar with that old popular chicken recipe. It’s impossible to find the origin as the recipe has been posted so many times on the internet by various authors. I do confess that it’s pretty darn tasty and very simple to make.
I thought I’d try a homemade version (well, except for the jam) to cut back on the fat, sugar and salt. This version only has a few more ingredients and uses fresh onions.
So is the result still that sweet, tangy, fruity, onion-y taste? Definitely!
The recipe makes some extra sauce to soak into rice, noodles or mashed potatoes. One little trick I found is to add some cornstarch to the sauce before cooking to keep the sauce on the chicken instead of sliding off around it. The recipe is still very easy to make. Just throw all the ingredients in a mixing bowl. Add the chicken and coat well. Bake. If you want to brown the top of the chicken a bit, broil it for a few minutes before serving. Then dig in. Perfect for that next holiday or just a simple family meal.
Chop the onions in a processor for a few seconds instead of by hand.
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