APRICOT GLAZED DRUMSTICKS

By BobD

Ingredients

• 8 SERVINGS
• 1/2 cup finely chopped shallots (2 large)
• 1/4 cup finely chopped peeled ginger
• 2 tablespoons vegetable oil
• 1/2 cup red-wine vinegar
• 2/3 cup soy sauce
• 1 cup apricot preserves (12 oz)
• 16 chicken drumsticks (4 1/2 lb)

Details

Servings 8

Preparation

Step 1

Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes.

Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.

Puree sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.

Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.

Preheat oven to 425F with rack in middle.

Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil.

Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

COOKS NOTE:
Chicken can be marinated up to 24 hours.
Cooked chicken can be kept warm, loosely covered with foil, in a 250F oven.