I always like visiting grocery stores whenever my hubby and I travel to different cities. Every month or two we cross the border into our neighboring country to shop for groceries because there are certain items that are cheaper or not available locally for us. Luckily, customs laws for the border crossings allow us to bring fresh meats across. We especially like to shop for chicken: whole chicken, chicken wings, chicken drumsticks, chicken breasts, and you name it. It is so much cheaper down south and their chicken is so plump and meaty. They even come neatly packaged and ready to be frozen with all the fancy labels. During our trip across the border last week, we bought a lot of drumsticks. We had plans to host our third Christmas dinner at our house with a group of friends and we needed enough meat to feed everyone. I initially wanted to make a turkey, but then I saw these drumsticks that were larger than any drumsticks I’ve ever seen locally. So I changed my menu at that very moment!
These drumsticks turned out to be a tender and delicious chicken dish. The apricot gave it a sweetness that complimented the savory taste of the shallots and a tangy taste from the red wine vinegar. I tried this recipe with both light soy sauce and dark soy sauce, and in my opinion, the light soy sauce is better and blending the flavors together. I found that dark soy sauce overpowered the apricot a little. I served this chicken dish with a side of pumpkin ravioli salad and a roast beef with scallion-caper sauce. I made sure the feast was fit for a king.
1/2 cup finely chopped shallots
1/4 cup finely chopped peeled ginger
2 tbsp vegetable oil
1/2 cup red wine vinegar
2/3 cup light soy sauce
1 cup apricot preserves
1/4 tsp each of salt and pepper
16 chicken drumsticks (or about 5 lbs)
Cook shallots and ginger in the vegetable oil in a non-stick skillet over medium heat, stirring occasionally, until softened and golden (about 8 minutes).
Stir in the vinegar and boil until reduced by half. Add soy sauce, apricot preserves, and salt and pepper. Simmer, uncovered, stirring occasionally for 15 minutes.
Purée the mixture in a food processor until smooth, and then cool to room temperature. Divide chicken drumsticks and marinade in a single layer in a baking dish for 2 hours.
Preheat oven to 425oF with oven rack in the middle. Line a heavy rimmed baking sheet with aluminum foil. Arrange chicken with marinade in a single layer on baking sheet. Roast chicken, turning once, until cooked through and glazed (about 40 minutes total).
Make ahead instructions: Divide chicken and marinade between 2 large sealable bags. Seal the bags, pressing out excess air, and marinate in the refrigerator, turning bags over occasionally. Marinade for at least 8 hours chilled. Chicken can marinate up to 24 hours.