Sangria Chicken
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
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
4
Pour off juices
5
Meanwhile, briskly simmer wine and marmalade in a 12-inch heavy skillet, stirring occasionally, until reduced to about 1 cup, about 20 minutes
6
Remove from heat and stir in lemon juice to taste
7
Coat chicken with about 3/4 cup glaze and scatter grapes around it
8
Roast 10 minutes more
9
Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more
10
Preheat oven to 450°F with rack in middle
11
Toss chicken with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl
12
Arrange chicken, skin side up, in a 4-sided sheet pan and roast until pale golden, about 20 minutes
13
Pour off juices
14
Meanwhile, briskly simmer wine and marmalade in a 12-inch heavy skillet, stirring occasionally, until reduced to about 1 cup, about 20 minutes
15
Remove from heat and stir in lemon juice to taste
16
Coat chicken with about 3/4 cup glaze and scatter grapes around it
17
Roast 10 minutes more
18
Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more