Italian Apricot Stew – It’s savory and sweet, and full flavored, and was always a hit in our house. Both for the cook because it was easy, and for the eater because it was yummy.
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I’m bringing you the next Childhood Favorites Remade! This dish is something my mom made when I was in high school. Italian Apricot Chicken, which I’m now calling Italian Apricot Stew. It was super easy to make. And, like many moms’ recipes, this one didn’t really have measurements.
She took boneless skinless chicken breasts, placed them in a baking pan, poured Italian Dressing on top, sprinkled a packet of Lipton Onion Soup Mix over the top, and placed a spoonful of Apricot Jam on each chicken piece. Bake it up, and you have an easy chicken dinner with a lovely sauce. She would serve it over rice or mashed potatoes.
It’s savory and sweet, and full flavored, and was always a hit in our house. Both for the cook because it was easy, and for the eater because it was yummy.
Of course, there are a couple of problems with this dish for me now, most notably, I don’t eat chicken. And, second, I don’t eat Packaged Onion Soup Mix anymore because it has beef in it.
I made a vegetarian version of this one-dish meal, and since this was a bit of an experiment I decided to nestle a couple of pieces of sliced tofu into the vegetarian version, and they turned out fabulous as well. So, this is a pretty easy and flexible dinner dish. With or without tofu, it’s great! With lots of veggies, and lots of herbs and spices, you can’t go wrong!
Now, if you eat meat, you could totally keep the recipe the way it was originally. It was easy, and I loved it as a kid.
So make it as easy and convenient as you’d like, or make it as homemade as you’d like. You could also bake all the veggies and chicken in the same baking dish for a one-dish meal.
I think this Italian Apricot Stew recipe stands the test of time. Still really easy, and super yummy, full flavored with lots of herbs and spices. Vegetarian or non-vegetarian.
About the only thing I would change in the recipe at all is that I would make the Italian Dressing with a little less oil. But, that might just be my own personal preference.
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Italian Apricot Stew Recipe
Italian Apricot Stew
- Preheat oven to 350° F.
- Place veggies in a large roasting pan, and pour Italian Dressing over. Stir the veggies around a little so the dressing can get under them.
- Bake 35-45 minutes or until potatoes are tender when pierced with a fork, stirring twice during baking.
- Transfer to a serving platter, pouring any juices that have accumulated over the top of the veggies. Serve hot or at room temperature. Garnish with fresh chives if desired.
Italian Dressing Recipe: https://lifecurrentsblog.com/italian-dressing/
Onion Soup Mix Recipe: https://lifecurrentsblog.com/homemade-onion-soup-mix/
Dried Apricot Jam Recipe: https://lifecurrentsblog.com/dried-apricot-jam/