Apricot-Glazed Chicken

Name: Apricot-Glazed Chicken
Yield: 4 servings
Ingredients: 1 1/2 cup finely chopped shallots (2 large); 1 1/4 cup finely chopped peeled ginger; 1 2 tablespoons vegetable oil; 1 1/2 cup red-wine vinegar; 1 2/3 cup soy sauce; 1 1 cup apricot preserves (12 ounces); 1 16 chicken drumsticks (4 1/2 pounds)

From the kitchen of Carly

Sticky apricot glaze meets soy-spiked savory depth on tender drumsticks. Shallots and ginger build the base, while red wine vinegar and apricot preserves create a glossy coating that's simultaneously tart and sweet. Pure comfort food, no shortcuts.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup finely chopped shallots (2 large)
11/4 cup finely chopped peeled ginger
12 tablespoons vegetable oil
11/2 cup red-wine vinegar
12/3 cup soy sauce
11 cup apricot preserves (12 ounces)
116 chicken drumsticks (4 1/2 pounds)

Instructions

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.
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 425°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.