Categories: Chicken

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. 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.

3. Arrange chicken, skin side up, in a 4-sided sheet pan and roast until pale golden, about 20 minutes. Pour off juices.

4. 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.

5. Coat chicken with about 3/4 cup glaze and scatter grapes around it.

6. Roast 10 minutes more.

7. Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more.

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