2000s Recipes + Menus
Sangria Chicken
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
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Preheat oven to 450°F with rack in middle.
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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.
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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.
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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.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover red grapes.
- Keywords
- paul grimes,
- quick kitchen,
- poutry,
- wine,
- buy this make that
Recipes
Buy This, Make That
Select recipes from the magazine, along with the Web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.
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