SANGRIA CHICKEN BREASTS Recipe

4

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

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