Easy Dutch Oven Pineapple-Apricot Chicken
10 chicken thighs; well trimmed
3/4 cup pineapple-apricot preserves
3/4 cup french dressing
1 (1 oz.) pkg. onion soup mix
Arrange chicken thighs in a 12″ Dutch oven. In a medium sized bowl combine preserves, french dressing and soup mix. Stir to mix. Pour pineapple-apricot mixture over chicken then cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60-75 minutes.
Serve over rice.