Sangria Chicken

6 ingredients
4 steps

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. 1
    Preheat oven to 450°F with rack in middle.
  2. 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. 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. 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.

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