Apricot-Glazed Chicken

Ingredients

• 12 ounces apricot preserves 
• 4.5 pounds skin-on chicken drumsticks 
• 0.3 cup ginger peeled finely chopped
• 0.5 cup red-wine vinegar 
• 0.5 cup shallots finely chopped (2 large)
• 0.7 cup soya sauce 
• 2 tablespoons vegetable oil 

Equipment

• sauce pan
• oven
• blender
• baking pan
• aluminum foil

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.
2. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
3. Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
4. 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.
5. Preheat oven to 425°F with rack in middle.
6. 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.
7. · Chicken can be marinated up to 24 hours.· Cooked chicken can be kept warm, loosely covered with foil, in a 250°F oven (in lower third of oven if at same time as latkes; recipe follows).