2 broiler-fryer chickens, cut up
1 (8 oz.) bottle Russian salad dressing
1 (1 3/8 oz.) env. dry onion soup mix
1 (10 oz.) jar apricot preserves

Combine Russian dressing, dry onion soup mix and preserves. Pour over chicken parts, which have been placed in single layer, skin side up, in a large shallow baking dish. Bake 1 1/2 hours at 350 degrees, basting occasionally with the pan drippings. Serve hot with plain rice and the sweet and sour sauce. Makes 6 to 8 servings.