2 broiler-fryer chickens, quartered
1 (8 oz.) bottle Russian salad dressing
1 envelope dry onion soup mix
1 (10 oz.) jar apricot preserves

Skin the chickens and place in a large shallow baking dish. Combine the salad dressing, soup mix and apricot preserves and blend thoroughly. Pour the preserves mixture over the chicken.

Bake, covered, in a preheated 350 degree oven for 1 hour, basting occasionally with the pan drippings. Remove cover and bake for 30 minutes longer. Serve with rice or wild rice and the pan drippings. Yield: 6 to 8 servings.