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Russian Chicken

1 chicken, cut up (can use legs, thighs or breast)
1 (8 oz) bottle Russian salad dressing
1 (12 oz) jar of apricot preserves
1 env. Lipton onion soup

Combine soup mix, salad dressing and preserves. Pour over chicken in baking pan. Marinate in refrigerator for at least 2 hours or overnight. Bake uncovered, at 300 for 2 hrs or 250 for 3 hours.
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