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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
4 chicken breast halves with skin and bones (about 2 1/2 pounds) |
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 |
Directions:
1. Preheat oven to 450°F with rack in middle.
2. Toss chicken with oil, 1/2 teaspoon salt, and 1/4 teaspoon 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.
3. 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.
4. Coat chicken with about 3/4 cup glaze and scatter grapes around it. Roast 10 minutes more. Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more.
5. Serve with: orzo; a green salad
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