**This recipe was featured in Oprah Winfrey’s O magazine!**
Lavender Apricot Chicken Drumsticks
I am not the most cut and dry person. I am verbose. I like excess. These are my faults, and I hang them on the laundry line for you to peruse at your leisure. So it seems ironic that someone so partial to inefficiency should claim that French food can be made quickly, and easily. But I believe it in my gut as truly and deeply as I believe my gut when it tells me I’m hungry. Sometimes, I believe it even before it tells me! So when I come up with something truly simple and easy but fabulous, well, I have a bit of a glow around me for a few days.
Last week’s French in a Flash is just such a recipe. Cheap and cheerful chicken drumsticks, my favorite part anyway, are roasted to crisp, and then brushed like a Cezanne in apricot preserves and speckled with lavender blossoms. The glaze bubbles and crusts in a sweet-savory sticky sensation all over the chicken, and that lavender partners perfectly in a Provencal duet that is so unexpected and delicious, but requires almost no effort or expense. Sorry if my chest is more puffed out than the poor old chicken’s, but I’m happy with this one! I hope you’ll try it.
Dried, Edible Lavender
For the full story and recipe on Serious Eats, click here!
Bon app!
Ingredients
- 3 pounds chicken drumsticks (about 10 drumsticks)
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup apricot preserves
- 1 tablespoon boiling water
- Dried edible lavender blossoms
Procedure
- Preheat the oven to 450 degrees F.
- Toss the chicken with the olive oil and season with salt and pepper. Place a Silpat over a baking sheet with a lip, and lay the chicken out on the baking sheet. Roast for 30 minutes.
- After 30 minutes, the chicken should be golden. If it needs help, broil them for a few minutes to get the skin crisp and golden.
- Meanwhile, in a mini food processor, wiz together the apricot preserves and the tablespoon of boiling water.
- After 30 minutes, if you have not already turned on your broiler, do so. Brush the chicken with half the apricot glaze, and place under the broiler for about 5 minutes, until the glaze starts to bubble and turn golden brown. Then, turn the chicken over, glaze the other side, and broil until that side is bubbly and golden.
- Remove the chicken from the oven, and pile the legs up on a platter. Sprinkle with lavender to taste.
Indeed the lavender makes this dish very Provencal. Thanks for sharing!
I got a chance to make this yesterday! It was so good! Thanks so much for the really wonderful recipe! ps i hope you have a new article soon! i miss them!
thank you because i get a ricepe and procedure to do my project!!
Many apricots are also cultivated in Australia, particularly South Australia, where they are commonly grown in the region known as the Riverland and in a small town called Mypolonga in the Lower Murray region of the state. In states other than South Australia, apricots are still grown, particularly in Tasmania and western Victoria and southwest New South Wales, but they are less common than in South Australia.”
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