Sticky Chicken Legs in Apricot Glaze

Ingredients:

• 12 chicken drumsticks (about 1 kg)
• 0.5 cup apricot jam
• 0.5 cup French dressing
• 1/4 cup red wine vinegar
• 6 cloves garlic, crushed
• 1/4 cup brown sugar

Preparation:

1. Pat the chicken dry with paper towels. Season with salt and pepper on all sides. In a large bowl, combine the jam, dressing, vinegar, and garlic and toss with the chicken. Cover and refrigerate for 4-6 hours.
2. Preheat oven to 175°C. Remove the chicken from the marinade and place it on a baking sheet; reserve the marinade. Bake for 45 minutes.
3. Then remove the baking sheet from the oven and increase the temperature to 220°C (425°F). Pour the marinade over the chicken and sprinkle with brown sugar. Bake until the glaze on the skin is caramelized, about 15 more minutes, then baste with the pan juices.
4. Serve chicken legs at a festive table.
   
   Complete with the main course - Rigatoni with Summer Bolognese and lemonade.