Sunday, February 03, 2008

Apricot Glazed Chicken

½ cup finely chopped shallots
¼ cup finely chopped, peeled ginger
2tbsp vegetable oil
½ cup red wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12oz)
16 chicken drumsticks

cook shallots and ginger in oil in a small heavy pot over medium heat, stirring occasionally, until softened and golden, about 5 min. Stir in vinegar and boil until reduced by about half, about 2 min. Add soy sauce, preserves and ¼ tsp each of salt and pepper and simmer, uncovered, stirring occasionally for 15 min.
Puree sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
Divide chicken into two 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 the middle
Line a shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil the foil. Arrange chicken with marinade in 1 layer in the pan. Roast, turning once, until deep brown, cooked through and glazed, about 40 min total.
Can be marinated up to 24 hours.

I got this recipe from an issue of Gourmet Magazine that a friend sent to me. It’s a shame we can’t get this one out here. It’s beautiful, and the recipes all look amazing.

I tried this one right away because it looked so child friendly, and because it doesn’t require any real work on the day you are going to eat it. The sauce was easy enough to make while I was doing other things the day before. I only made half the amount, because the original recipe makes quite a bit.

Just a note, they are not kidding about being careful when you blend hot liquid. I used a stick blender, and a bit splattered onto my arm. The burn mark lasted all night.

The next day it was just pour and bake. Easy as pie, and it came out wonderfully. Both boys loved it, and so did we. It’s sweet and sticky and all the things you want drumsticks to be. I will use this recipe anytime I am cooking for kids. I also think it would make great summertime barbeque or picnic food.

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