• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 chicken breast halves with skin and bones (about 2 1/2 pounds)

  2. 2 tablespoons olive oil

  3. 2 cups dry red wine

  4. 1 cup sweet orange marmalade

  5. 1 1/2 to 2 tablespoons fresh lemon juice

  6. 1 1/2 cups seedless red grapes, halved lengthwise

Instructions Jump to Ingredients ↑

  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.


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