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    Peacock Chicken

    I have no clue where the name came from, and I know that I've seen variations of this theme in just about every cookbook that I've ever picked up and browsed through. Fancy it's not; delicious it definitely is!! Maybe it got its name because the cook who served it to her guests was so darn proud?


    1 package dry onion soup
    1 (8-oz.) bottle red Russian dressing
    1 (8-oz.) jar apricot preserves
    1 cut-up chicken


    Place chicken in baking pan. Combine other ingredients and pour over chicken. Bake at 350º F. for one hour.
 

 

 

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