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2000s Recipes + Menus

Sangria Chicken

  • 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.