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Apricot Chicken

Serves: 8

   4 tablespoons flour
   2 cups apricot nectar
   1 envelope dry onion soup mix
   2 3-4 pounds frying chicken, cut up

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In a saucepan, stir the flour into a small amount of apricot nectar until smooth. Add remaining nectar and onion soup mix. Stirring constantly, bring sauce to a boil and boil for 2 minutes or until thickened. Pour over chicken pieces that have been washed and dried and arranged in a 9 x 9-inch baking dish or casserole. Wrap, label, and freeze.

When ready to prepare, thaw and cover. Bake at 350° F. for 45 minutes. Uncover and bake 45 minutes more or until chicken is tender. Baste several times with sauce. This sauce will coat enough chicken for 8 servings.


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