Apricot-Glazed Chicken

The overnight marinade means you just have to pop these deliciously sticky drumsticks in the oven when you're ready. It also means that they're packed with classic Asian sweet-and-sour flavors that appeal to younger palates.

Yield:

Makes 8 servings

Ingredients

1. 1/2 cup finely chopped shallots (2 large)
2. 1/4 cup finely chopped peeled ginger
3. 2 tablespoons vegetable oil
4. 1/2 cup red-wine vinegar
5. 2/3 cup soy sauce
6. 1 cup apricot preserves (12 ounces)
7. 16 chicken drumsticks (4 1/2 pounds)

Directions

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. Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
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. Preheat oven to 425°F with rack in middle.
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.

Notes

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