4 split chicken breasts & 4 chicken thighs (or 2 frying chickens)
8 oz. bottle Russian dressing
1/4 c. corn oil
1 env. dried onion soup mix
1 (10 oz.) jar apricot preserves

Place chicken skin side up in shallow pan. Combine Russian dressing, oil, onion soup mix and apricot preserves. Pour mixture over chicken and bake for 1 hour or until done at 350 degrees; baste often. Serve with rice or noodles. Serves 4.

To speed up preparation, the chicken and sauce can marinate in the refrigerator overnight.

Serve this sweet and sour dish with a simple green salad, French bread, broccoli and rice.