Sangria Chicken

I got this one out of a magazine called "Gourmet" that just started showing up in the mail. I have no idea where it came from, but it has been fun to look through. We had friends over, which was a great opportunity to test something new. And I found this, which seemed fun and easy.

Ingredients

4 chicken breast halves with the skin and bones on (the skin is a great natural way to keep your chicken moist, especially when baking it!)
2 tablespoons olive oil, salt and pepper
2 cups dry red wine
1 cup sweet orange marmalade
2 tbsp fresh lemon juice (one large lemon will get you there)
1 1/2 cups seedless red grapes.

Preparation

Preheat the oven to 450F with the rack in the middle.

rub the chicken with olive oil, salt and pepper and place it skin side up on a heavy cookie sheet with sides (liquid will be added later) for 20 minutes.

in a sauce pan, briskly simmer the wine and marmalade in a heavy skillet. Basically on high heat with boiling going on, for about 20 minutes, until it starts reducing - thickening. It wont get extremely thick, but thicker than water.

Coat the chicken with almost all the glaze, and scatter the grapes around the chicken. Cook for another 10 minutes.

Coat with the remaining glaze and roast the chicken another 10 minutes, or cooked through.

Gourmet recommends Orzo and a green salad as sides. Orzo takes 10 minutes to cook, so start that after the second glazing of chicken. I also made asparagus and yellow squash with it, which I started steaming during the middle 10 minute roast. (wash the veggies, cut them into a nice serving size and steam for about 10 minutes or until the colors are very bright). I served it all with the remaining wine marmalade juice which made a nice sauce for the vegetables and orzo. A Mediterranean pre made store bought spinach salad and a great red wine.

Delicious, rave reviews and actually pretty healthy.