Chicken Breasts with Orange Marmalade and Red Wine
Main Dishes • British
Description
If regular orange jam is used instead of English orange marmalade, it is better to add a pinch of ground ginger and grated orange zest to the sauce.
Ingredients
- Olive Oil 2 tablespoons
- Skin-On Chicken Breasts 4 pieces
- Rosé Dry Wine 20 fl oz
- Orange Syrup 5 oz
- Meyer Lemon Juice 1.5 tablespoons
- Merlot Grapes 5 oz
- Salt 0.5 teaspoons
- Ground Black Pepper to taste
- Oranges 1 piece
Step-by-Step Guide
Step 1
Coat the chicken breasts (4 skinless, boneless halves) with a mixture of olive oil (1 tablespoon), salt, and pepper, and place them in a preheated skillet with oil. Sauté on both sides until golden brown (about 20 minutes).
Step 2
While the chicken is cooking, in a not very deep saucepan with a thick bottom, mix the wine and orange jam (preferably real English marmalade with a bit of bitterness) and cook over high heat for about 20 minutes. Wait until most of the wine evaporates and the mixture reduces to 250 ml, remove from heat, and mix with fresh lemon juice.
Step 3
Drain excess fat from the skillet with the browned chicken pieces. Pour the prepared sauce over the chicken breasts in the skillet (reserve a quarter cup), add 1-2 handfuls of grapes on top, and cook over medium heat for another 10 minutes.
Step 4
Arrange the chicken breasts on plates along with the sauce and grapes. Spoon the reserved sauce over the breasts. Serve with fresh grapes and orange slices.
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