Serves4
- Active time:20 min
- Start to finish:1 hr
March 2009
The gooey glaze on these chicken breasts evokes the festive flavor of dark, fruity sangria (without any resulting headache). Be sure not to use delicious yet 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
-
Preheat oven to 450°F 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
Cooks’ note: We’ve also got a Web-exclusive recipe using the
leftover red grapes.
