Sangria Chicken

• 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

1. Preheat oven to 450u0b0F 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.

chicken, olive oil, red wine, sweet orange marmalade, lemon juice, red grapes

Taken from www.epicurious.com/recipes/food/views/sangria-chicken-351890 (may not work)