#2-3 Sweet Russian Chicken with Corn Sautee

Saturday night I pulled out two recipes from the stockpile. First off, I'm a sucker for photos and these made me hungry just looking at them. Secondly, they both met my requirements, quick, easy, and very few ingredients to purchase.

Sweet Russian Chicken 
1 lb chicken
1 cup Russian dressing
1 cup apricot preserves
1 envelope onion soup mix

1. Mix dressing, preserves, and soup mix in a bowl. Place chicken in a baking dish and pour sauce over it. Bake at 400 degrees for 1 to 1 hour and 15 minutes.

How simple is that?

The good thing about this recipe is you can use any part of the chicken you want, bone in or out, skin on or off, you can can choose your favorite and it won't affect the recipe. The original recipe called for chicken thighs, but I prefer chicken breast. The ingredients for this recipe usually come in a package twice the size as needed so it's extremely simple to double the recipe if you have guests or put them to the side and cook again next week without having to do extra grocery shopping.

Corn Sautee
2 cans of whole kernel corn
Bacon (I used a couple tablespoons of bacon bits)
Scallions
Salt & pepper
Crushed red pepper

If you use real bacon, you should cook it first, then crumble it. Then you'll add your corn to the same pan. I put the corn and bacon bits in at the same time. Next you'll season with a pinch of salt, ground black pepper, and crushed red pepper. Cook over med-high heat until corn is cooked through. Add scallions and cook for a minute, then serve.

I finished dinner off with a fabulous bag of instant potatoes. My favorite flavor is the baby reds. I think you could use any flavor and it would be fine, or even rice and use the sauce from the chicken over the rice.

This was another dinner that received much approval from the household. However I personally thought the corn had too much onion taste, I would have preferred simple sweet butter corn over this recipe.