Drumstick Chicken with Apricot Sauce

Gourmet Mom

Drumstick Chicken with Apricot Sauce

It is hard to find a recipe to please all family members, but this one might just do the trick. The chicken is baked in a sauce of apricot preserves, ginger and garlic. For a compete meal, serve with the Orzo and Peas. If there is time earlier in the day, try brining the chicken prior to baking. Submerge the chicken into a mixture of water and salt (about 1 cup salt for every 3 cups of water). Let it soak for a few hours, this will further tenderize the chicken.

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 15 minutes

2 pounds chicken drumsticks

1 tablespoon peanut oil

1 (12 ounce) jar apricot preserves

1 tablespoons peeled and minced gingerroot

2 garlic cloves, crushed

1/2 cup canned low-salt chicken broth

Heat oven to 350 degrees. Rinse the chicken and, if desired, remove the skin. In a non-stick skillet, heat the peanut oil over medium-high. Brown the chicken on all sides. Remove from the pan and drain on a paper towel.

Place the chicken in a 9x13x2 inch-baking dish. In a small bowl, mix the preserves, ginger, garlic and chicken broth, and then pour over the chicken.

Bake, uncovered for 15 to 20 minutes, or until the juices run clear and there are no traces of pink in the center. Serve with the remaining sauce from the pan.

Autumn is a second spring, when every leaf is a flower

Albert Camus






*Orzo and Peas*