Baked Chicken Drumsticks

with Apricot, Sage and Lemon Zest 

and

Fresh Fig, Apricot and Arugula Salad

with Goat Cheese, and Balsamic Glaze

Yield: 4 servings (Chicken)

4 servings (Salad)

  Ingredients: For Chicken

8 skinless drumsticks 

1 tsp kosher salt

fresh cracked pepper, to taste

5 sprigs fresh sage

1/2 tablespoon olive oil

1 lemon

1/3 cup apricot preserves

1 teaspoon Worcestershire sauce

1 large garlic, minced.

 -In a large bowl season chicken legs with salt and pepper. Add sage and oil and toss. Marinate in the refrigerator for 6 hours or overnight.

-Zest the lemon into a small bowl, than add the juice of the lemon; mix in the apricot preserves, Worcestershire sauce and garlic. Cover and put into the refrigerator.

Preheat the oven to 400F.  Remove the sage from the marinated chicken, and place the legs on a baking dish, spacing them about 2 inches apart. Brush with the Apricot Glaze.

Bake 45 to 50 minutes, until the juices run clear when pricked.

Served hot along with the Arugula Salad.

Calories per serving: Size 2 drumsticks 250 calories

 Ingredients (Arugula Salad)

4 cups baby arugula

4 fresh figs, washed and quartered

2 fresh apricots (raspberry, blackberry, peach also works)

1 ounce semi-soft goat cheese

1/4 cup balsamic glaze (available in fine Supermarkets)

2 tsp extra virgin oil.

-Divide the drumsticks and Arugula on four large dinner plates; Top the arugula with the sliced figs and apricots, cheese- sprinkle some olive oil over the salad, than glaze with the Balsamic Glaze, as show in the above picture.

Enjoy, Chef Ed