One of my favorite things is a dinner that is easy to throw together. Chicken will always fit that bill for me.
This recipe is from Nigella Kitchen.
Substitution made, noted below.
1/3 c Worcestershire sauce
1/4 c ketchup
2 tsp English mustard – I used 1 tsp yellow and 1 tsp Dijon
1 tsp ground ginger
1 tblsp apricot jam
1 onion, peeled and finely chopped
8 chicken drumsticks
1 tblsp garlic flavored oil – I used olive oil
Preheat oven to 400 degrees. Mix the Worcestershire sauce, ketchup, mustard, ground ginger, apricot jam, and chopped onion in a shallow dish.
Dunk the drumsticks in this marinade to coat them all over. (If it helps, you could at this stage leave them to marinate, covered, in the refrigerator overnight.) Put the oil inot a smallish roasting pan or ovenproof dish, in which the drumsticks will fit snugly, and tip the pan about so that the oil more or less covers the base. Arrange the drumsticks in the pan and pour over them any remaining marinade.
Cook for 45 minutes to 1 hour, basking once or twice; the deeper the dish, the longer the drumsticks will take to color and cook through.
After almost an hour in the oven, the meat just about fell off the bone. The sauce wasn’t quite what I expected. It needs some heat (cumin? red pepper?) or a little smokiness (chipotle?). It’s a good basic sauce, but needs a little OOMPH to push it over the top.