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.
- 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
- 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.
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