Active Time

　　20 min

　　Total Time

　　1 hr

　　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

Makes 4 servings

　　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

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　Serve with:

　　orzo; a green salad