The most festive and magical time of the year is officially over. The presents have been unwrapped, the ornaments taken down and packed away, and the poor tree…left on the curb for pickup. James insisted that we take it down since it was drying out and the pine needles were falling and flying everywhere whenever we walked past and accidentally brushed against it (truth be told, if it was up to me, I’d procrastinate and keep the tree up all winter long!) While I was at work, he vacuumed, mopped, dusted, and disinfected every inch of my apartment’s floor, and not a single glitter or pine needle was in sight. The holidays certainly came and went without a trace!
I’m excited to get back into everyday routines once again. The dust-free floor makes me so excited too. It’s the shiniest I’ve ever seen, as I still do not own a mop or broom after living in my apartment for five months! Can you believe that?
One of the routines I must get back into is cooking weeknight dinners. I’m at the office all day long, so when I get home, I can really use some low-maintenance recipes, such as oven-baked meals. Magic happens when you toss everything on a baking sheet, throw it in the oven, and watch an entire meal come out ready to be devoured.
If you can manage the tiny bit of multitasking involved, the rest is all downhill. While the drumsticks are getting nicely browned in the oven, prepare your quince (I used a quince conserve from Tiptree) and sherry glaze so that you can start glazing them as they get close to getting done.
The glaze is pretty versatile. You can put the sweet and sticky glaze on some chicken wings or pork chops before grilling. Or use it as a glaze for baked ham. What are you waiting for!?
- 2 lbs chicken drumsticks
- 2 tbsps extra-virgin olive oil
- 1 tbsp paprika
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup quince jam (see note)
- 1 tsp Dijon mustard
- 3 tbsps dry sherry
- 1/2 tbsp cider vinegar
- 2 sprigs fresh thyme
- Preheat oven to 350°F. Line a baking dish or cookie sheet with aluminum foil.
- Arrange drumsticks in the baking dish, turning to coat with olive oil, paprika, thyme, salt, and pepper. Bake for 30 minutes.
- Meanwhile, place quince jam, Dijon mustard, sherry, cider vinegar, and thyme in a small saucepan and simmer until it has reduced to a glaze consistency, about 7 minutes. Discard thyme sprigs.
- Brush drumsticks with glaze and baste occasionally until they are cooked through, about 30 to 40 minutes longer.