Russian Chicken

We've made this recipe before, but it's on the blog as Lingonberry Chicken with a bunch of links to other posts for the various ingredients. I decided I wanted to put all the recipes into one spot. Here's the result. (It's not necessarily a pretty dish to look at, but it does taste good.)

Russian Chicken

• 4-6 pieces chicken - breasts or thighs
• 1 packet onion soup mix (see below)
• 1 cup Russian dressing (see below)
• 1 cup cranberry sauce (or apricot jam, lingonberry jam, etc.)

Place chicken in a baking dish. Combine remaining ingredients and spread over chicken. Bake at 350 degrees for 45 minutes, or until done. Optional: If not using whole-berry cranberry sauce, toss in some craisins. Consider sprinkling some chopped pecans on top as well.

Onion Soup Mix

• 3 tablespoons dried onion
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 tablespoon beef bouillon granules

Combine. Mix with 2 cups boiling water for soup or use for one packet of dry onion soup mix. When using in Russian Chicken - or any other chicken recipe - I like to use chicken base instead of beef. 

Russian Salad Dressing

• 1/3 cup ketchup
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon minced onion
• 2 teaspoons sugar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt

Combine all ingredients. This is enough for just this chicken recipe. Here's the full recipe if you want to make a container of salad dressing.