Sangria Chicken

My life will never be the same.

I recently started following How Sweet It Is. When Jessica posted a Sangria Chicken recipe a few days ago, I commented telling her "I must make this". I wasn't lying. I followed her recipe to a tee, so if you want it, check out her blog. I took a few pictures along the way to document the ingredients. My local grocery store, The Golden Goose, had one jar of Orange Marmalade left on the shelf. It was my lucky day.

Naturally, the recipe calls for red wine! I purchased an inexpensive bottle of Merlot. This wine is full of vibrant fresh blueberry flavors with hints of plum and blackberry. I couldn't have picked a better wine to get the job done.

Red seedless grapes, halved.

I rarely buy grapes. I forgot how potently sweet and juicy these little guys are.

Lime wedges.

3/4 cup of the marmalade is measured.

The red wine and marmalade are reduced to form the Sangria glaze, while the chicken bakes. The halved grapes and lime wedges will serve as garnishes. The chicken and sangria are all prepared. They are just about to go back into the oven for another 10 minutes. I realized something afterward, I didn't follow Jessica's recipe to an exact tee. It calls for 4 boneless skinless chicken breasts and I only used 2. Yet I didn't cut the recipe in half. A good portion of that red wine reduction is sitting in my fridge. Who wants to come over for sangria chicken next week?!

We match!

The fact that I didn't halve the recipe also accounts for the 80 grapes on that plate.
I even set up a similar presentation.

Grape overload!

I paired the dish with half of a sliced avocado and Near East Garlic and Herb Rice Pilaf. It was a really good dinner. The tender chicken was oozing with deep purple colors and a taste to match. I bathed each bite in that luscious fruity sauce.
The grapes served as perfect garnishes along with smooth creamy bites of avocado and slightly sour notes of lime juice.

Are we sensing a trend? Vodka cream Sauce. Sangria Chicken. What adult beverage can I turn into an entree next?! And by that I mean, who's recipe can I confiscate?