French Dressing Chicken Recipes

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

FRENCH DRESSED CHICKEN

Steps:

• 1. Marinate chicken pieces with about 1/2 bottle (about 8 oz.) of French Dressing in a large zip lock bag.
• 2. Place in the refrigerator for at least 1/2 to 1 hour.
• 3. Place chicken pieces on baking pan, reserving leftover marinade.
• 4. Bake at 350 for about 40 minutes. Then ladle the remaining marinade over the chicken.
• 5. Turn heat down to 300, and bake for an additional 15-20 minutes, or until the chicken is fully cooked and the edges of the chicken begin to caramelize and get crispy.

FRENCH DRESSING CHICKEN

Steps:

• Wash and pat dry chicken. Season with Italian seasoning and white pepper. Coat seasoned chicken with dressing.
• Place in a bowl, cover and refrigerate anywhere from 30 minutes to overnight. The longer you marinate the better the taste.
• To Bake: Place chicken in a 13x9 baking dish coated with cooking spray. Cover with foil and bake in 400 degree preheated oven, about 45-50 minutes. Check periodically, may not take as long depending on how fast your oven cooks.

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.