PEACH-LACQUERED CHICKEN

Another really good recipe from the June issue of Gourmet magazine. Not too many ingredients and such flavor!

I followed the directions putting foil on a baking sheet and cooking the chicken (I used thighs and drumsticks) with all of the glaze. The sugar in the peach preserves burns quickly at such a high temperature, so covering the baking sheet with foil is a must.



Here is what I will do the next time I make this (and I will be making it again, soon). First, I will double the foil over the baking dish, and then I will cook the chicken half-way before I add about 3/4ths of the glaze. I would like to keep as much of the glaze from burning because the glaze is the best part and too much of it was burned to the foil of no use to anyone. Then I will heat-up the remaining glaze and serve it with the chicken or just pour it over the chicken when I move it to the platter.

I served this chicken with corn on the cob, and what else, more zucchini.

PEACH-LACQUERED CHICKEN

3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 lb chicken wings, tips removed if desired

Preheat broiler.

With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop. Note: I used my blender instead of dragging out my food processor.

Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.

Pat wings dry and put in sheet pan. Season with 3/4 tsp salt. Pour sauce over wings and toss to coat, then spread in 1 layer.

Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.