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Apricot Glazed Chicken Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
½ c. finely chopped shallots (2 large)
¼ c. finely chopped peeled ginger
2 T. vegetable oil
½ c. red-wine vinegar
⅔ c. soy sauce
1 c. apricot preserves (12 ounces)
16 chicken drumsticks (4½ lbs.)
Directions:
Directions:
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 ¼ t. each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.

Purée 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 425º F 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.

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

 

 

 

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