Sangria* is a wine punch typical of Spain which is wonderfully refreshing, especially in summer. This chicken dish is based on the flavours of this drink making it unusual enough to prepare for a dinner party, but also easy for everyday eating. You can skip the browning of the chicken step if you wish, then just add on more time to the second roasting.
6 chicken breasts
2T olive oil
2 cups pinotage
½ -1 cup sweet orange marmalade
juice from 1 orange juice
grated zest from 1 orange
1 star anise
2 whole cloves
1 cinnamon stick
lemon juice, to taste
1-2 cups seedless red grapes or raisins**
Preheat oven to 230˚C with rack in middle. Toss chicken with oil and season with salt and pepper. Place in a roasting tin, skin side up, and roast until pale golden, about 20 minutes (or brown the pieces in a hot pan). Meanwhile, briskly simmer the wine, marmalade, juice, zest, and spices stirring occasionally, until reduced to about 1 cup, about 20 minutes. Remove from heat and stir in lemon juice to taste. Pour over the chicken and scatter the grapes around it. Roast for 10 more minutes.
*To make a basic Sangria, combine 3-4 cups red wine, 1T sugar, juice and segments of 1 orange, juice and segments of 1 lemon and 2 peaches (cut into chunks). Refrigerate overnight. Immediately before serving, mix in 1 cup sodawater and ladle into 4 serving glasses filled with ice. This is a classic sangria, but play around with the recipe by using white wine, or adding brandy. The fruit can also be substituted or mixed according to seasonality. Think apples, strawberries, limes, plums and cherries.
**When using raisins, add to the simmering wine mixture about halfway through the cooking time to absorb some of the fluid.