Chicken Drumsticks With Apricot Glaze Recipes

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APRICOT GLAZED CHICKEN DRUMSTICKS OR DRUMETTES



Apricot Glazed Chicken Drumsticks or Drumettes image

You may use mixed chicken pieces in place of the legs for this recipe, also you can use about 3 to 3-1/2 pounds chicken wings, separated in half at the joint in place of the chicken pieces to serve at a get-togther, see note below --- I always add in a sliced green bell pepper and a sliced onion on the bottom of the pan but that is optional. Serve this with cooked rice. You will *love* this, I promise, the sauce is delicious and the amount is enough for up to 3 pounds of chicken legs or pieces :)

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 lbs chicken drumsticks (you can use less than 3 pounds)
salt and pepper
vegetable oil
1 onion, sliced (optional)
1 green bell pepper, seeded and sliced (optional)
1/4 cup butter
1 medium onion, finely chopped
2 tablespoons minced fresh garlic
1/2 teaspoon dried chili pepper flakes (optional or to taste, add in for extra heat) or 1/8-1/4 teaspoon red pepper powder (optional or to taste, add in for extra heat)
1/3 cup teriyaki sauce (can use soy sauce in place of teriyaki sauce)
1/4 cup brown sugar, packed
1/4 cup dark molasses
1/4 cup honey
1 1/3 cups ketchup
2 teaspoons Worcestershire sauce
1 (12 ounce) jar apricot preserves
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • Sprinkle the sliced green pepper and sliced onion in the baking dish, if using.
  • Season the chicken with salt and pepper on all sides.
  • In a skillet, brown the chicken in hot oil until very well browned on all sides.
  • Place the chicken in the prepared baking dish on top of the onions and pepper slices.
  • In a saucepan melt butter and saute the onion and garlic with chili pepper (beware! use only 1/8 - 1/4 teaspoon chili powder it is VERY hot!) or chili flakes for about 3 minutes.
  • Stir in all the remaining ingredients (except the cornstarch and water) bring to a boil and simmer for 15-20.
  • In a small cup whisk together the cold water with cornstarch, add to the simmering sauce and cook for 2-3 minutes until thickened.
  • Pour the sauce over the chicken, with tongs turn the chicken pieces to coat with the sauce.
  • Bake for about 45-50 minutes, or until the chicken legs are cooked.
  • NOTE* for wings (do not brown wings firstly)use about 3-1/2 pounds.
  • Prepare the sauce as directed.
  • Place the wings in a shallow baking sheet (omitting onion and green pepper) then pour the prepared sauce over wings, and turn to coat.
  • Bake 400 degrees for about 35 minutes or until the sauce has thickened and the wings are cooked.
  • Delicious!

Nutrition Facts : Calories 1253.6, Fat 41.7, SaturatedFat 15.5, Cholesterol 306.9, Sodium 2285.4, Carbohydrate 156.1, Fiber 1.3, Sugar 117.6, Protein 70.2

STICKY APRICOT DRUMSTICKS



Sticky Apricot Drumsticks image

Provided by Katie Lee Biegel

Categories     main-dish

Time 7h10m

Yield 4 to 6 servings

Number Of Ingredients 7

12 chicken drumsticks (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1/2 cup apricot jam
1/2 cup French dressing
1/4 cup red wine vinegar
6 cloves garlic, minced
1/4 cup brown sugar

Steps:

  • Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
  • Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.

APRICOT-GLAZED CHICKEN BREASTS



Apricot-Glazed Chicken Breasts image

Chicken with apricot jam, olives, and capers. From some magazine, some place, at some time. It is one of my personal favorites.

Provided by Charles Ross Carozza

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 12

½ cup white wine
½ cup apricot jam
½ cup packed brown sugar
½ cup Spanish olives, drained and sliced
⅓ cup extra-virgin olive oil
⅓ cup red wine vinegar
⅓ cup drained capers
⅓ bunch fresh cilantro, chopped
5 cloves garlic, minced
1 tablespoon caper brine, or to taste
2 tablespoons extra-virgin olive oil
4 large skinless, boneless chicken breasts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
  • Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
  • Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

Nutrition Facts : Calories 724 calories, Carbohydrate 57.3 g, Cholesterol 117 mg, Fat 32.9 g, Fiber 0.9 g, Protein 45.3 g, SaturatedFat 5.2 g, Sodium 1043.4 mg, Sugar 44.5 g

ROAST CHICKEN WITH APRICOT GLAZE



Roast Chicken With Apricot Glaze image

The chef Fany Gerson makes her tangy and sweet roast chicken with an apricot glaze: a mixture of apricot jam, butter and garlic that is applied while the chicken is in the oven, keeping it juicy and flavorful inside and out. The apricot butter is also whisked into the pan drippings, along with shallots and red wine vinegar, to make a vibrant sauce.

Provided by Priya Krishna

Categories     dinner, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14

1 (4-pound) chicken, at room temperature
Kosher salt and ground black pepper
1 lemon, halved
1 small onion, chopped
8 sprigs fresh thyme
4 tablespoons olive oil
3 to 5 cups chicken broth
5 garlic cloves (4 of them crushed, 1 of them minced)
4 tablespoons unsalted butter, softened
4 tablespoons apricot preserves
1 shallot, finely chopped
1/3 cup red wine vinegar
1 cup dried apricots, sliced
1 cup roasted salted pistachios, whole or coarsely chopped (optional)

Steps:

  • Heat the oven to 450 degrees with a rack set in the middle position.
  • Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
  • Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
  • Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
  • Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
  • Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
  • While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

Nutrition Facts : @context http, Calories 1141, UnsaturatedFat 46 grams, Carbohydrate 52 grams, Fat 75 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 1983 milligrams, Sugar 32 grams, TransFat 1 gram

APRICOT GLAZED CHICKEN



Apricot Glazed Chicken image

A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.

Provided by M. Burton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 5

Number Of Ingredients 6

6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
¾ cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
  • Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
  • Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 1.9 g, Protein 33.7 g, SaturatedFat 0.6 g, Sodium 226.8 mg, Sugar 30.9 g

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

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.

Provided by Melissa Roberts

Yield Makes 8 servings

Number Of Ingredients 7

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)

Steps:

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