Sticky Chicken Legs in Apricot Glaze
Votes: 2
Time: 7 hours 10 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 304, total fat 18 G., saturated fats 4 G., proteins 11 G., carbohydrates 25 G., fiber 0 G., cholesterol 53 mg, sodium 546 mg, sugar 17 G.
Calories 304, total fat 18 G., saturated fats 4 G., proteins 11 G., carbohydrates 25 G., fiber 0 G., cholesterol 53 mg, sodium 546 mg, sugar 17 G.
Red wine vinegar adds a tart flavor to the apricot jam, transforming it first into a marinade for the chicken legs and then into a sticky glaze that bakes deliciously onto the chicken. Don't throw away any remaining glaze after baking. Drizzle it over the legs when serving, like a sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 chicken drumsticks (about 1 kg)
- 0.5 cup apricot jam
- 0.5 cup French dressing
- 1/4 cup red wine vinegar
- 6 cloves garlic, crushed
- 1/4 cup brown sugar
We recommend
Recipes with similar ingredients: chicken drumsticks, Apricot jam
Cooking the dish according to the recipe:
- Pat the chicken dry with paper towels. Season with salt and pepper on all sides. In a large bowl, combine the jam, dressing, vinegar, and garlic and toss with the chicken. Cover and refrigerate for 4-6 hours.
- Preheat oven to 175°C. Remove the chicken from the marinade and place it on a baking sheet; reserve the marinade. Bake for 45 minutes.
- Then remove the baking sheet from the oven and increase the temperature to 220°C (425°F). Pour the marinade over the chicken and sprinkle with brown sugar. Bake until the glaze on the skin is caramelized, about 15 more minutes, then baste with the pan juices.
- Serve chicken legs at a festive table.
Complete with the main course - Rigatoni with Summer Bolognese and lemonade.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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