Recipes

Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes.

Stir in vinegar and boil until reduced by about half, about 2 minutes.

Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.

Divide chicken between 2 large sealable bags and pour marinade over chicken.

Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours. (Chicken can be marinated up to 24 hours.)

Preheat oven to 425°F with rack in middle.

Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil.

Arrange chicken (with marinade) in 1 layer in pan.

Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.