SANGRIA CHICKEN BREASTS

By BobD

Ingredients

• 4 SERVINGS
• The gooey glaze on these chicken breasts evokes the festive flavor of dark, fruity sangria. Be sure not to use bitter British-style marmalade; the recipe works much better with the sweeter variety.
• 4 chicken breast halves with skin and bones (about 2 1/2 lb)
• 2 tablespoons olive oil
• 2 cups dry red wine
• 1 cup sweet orange marmalade
• 1 1/2 to 2 tablespoons fresh lemon juice
• 1 1/2 cups seedless red grapes, halved lengthwise

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 450F with rack in middle.

Toss chicken with oil, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl.

Arrange chicken, skin side up, in a 4-sided sheet pan and roast until pale golden, about 20 minutes. Pour off juices.

Meanwhile, briskly simmer wine and marmalade in a 12-inch heavy skillet, stirring occasionally, until reduced to about 1 cup, about 20 minutes.

Remove from heat and stir in lemon juice to taste.

Coat chicken with about 3/4 cup glaze and scatter grapes around it. Roast 10 minutes more.

SERVE WITH: orzo; a green salad