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Thursday, March 8, 2012

Dinner is (very, nearly) Ready!

My husband is working late, so I won't have him to ride herd on the children while I cook; so I decided to make a slow cooker meal tonight. My Mema used to make this great apricot chicken in a crock pot recipe that I loved. I seem to have lost my recipe card for it, and of course today is the day Mema is leaving for Ireland, (bon voyage!) so I tried to find it on the internet.

Lots of APRICOT CHICKEN recipes out there! Some sounded better than others, but I read several and combined them to the best of my memory of how Mema's chicken is made.

Sorta-kinda Mema Chicken


6-8 chicken thighs, drumsticks or both, skinless and bone-in
1 C of Russian Dressing
1/2 C of Apricot Preserves
1-2 TB of red wine or apple cider vinegar
1 package French onion soup mix
1 tsp. dried Italian herbs
Pinch of pepper

Place frozen chicken in the bottom of the slow cooker (use thawed chicken and it will cook faster). Combine the rest of the ingredients in a small mixing bowl and pour over chicken. Cook 6-8 hours on low. I use the Automatic setting which cooks on high for 2 hours and then switches to low. Serve chicken over cooked rice or pasta and with vegetable of your choice.

The only snag I hit was that I did not have any Russian dressing. I did learn one thing in Brownie Scouts though, besides how to look AMAZING in a beanie cap, and that was how to make my own dressing. Over the years I have tweaked it a little, to have a more grown up taste. Here are the recipes.

Brownie Scout Russian Dressing:

1 C of mayo
1/4 C of ketchup
3 TB pickle relish
Squirt of mustard

Mix together and serve.

My Grown Up Version

1 C of mayo <---_ sometimes I use homemade!
1/4 cocktail sauce <--- Horseradish adds a kick.
1 squirt of Dijon mustard <--- Glamorous, no?
2-3 TB of pickle relish
1 TB minced onion

Mix together and use immediately or can be stored for 2-3 days in the fridge.

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