Congratulations to Joshua Reeves of Baton Rouge, LA for winning this week’s fan recipe contest! Joshua’s recipe for sangria chicken has a gooey glaze that evokes the festive flavor of dark, fruity sangria (without any resulting headache). Enjoy!
yield: Makes 4 servings
active time: 20 min
total time: 1 hr
- 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
***NOTE: Be sure not to use delicious yet bitter British-style marmalade; the recipe works better with the sweeter variety.
Preheat oven to 450°F with rack in middle.
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.
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. Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more.