Recipes

Apricot-Glazed Chicken

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Apricot-Glazed Chicken

Apricot-Glazed Chicken

amanda

Equipment

  • - Poultry Roaster

  • - Rimmed Baking Sheet

  • - Straight Skewer Set

  • - Mandoline Slicer

  • - Glazing Brush

  • - Digital Food Scale

  • - High-Sided Skillet (12" or larger)

  • - Oven Thermometer

  • - Blender or Food Processor

  • - Citrus Juicer (optional)

Ingredients

  • 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 ounces)

  • 16 chicken drumsticks (4 1/2 pounds)

Instructions

1

Instruction 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.
2

Instruction 2

Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
3

Instruction 3

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.
4

Instruction 4

Preheat oven to 425°F with rack in middle.
5

Instruction 5

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.
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