Chicken breasts with orange marmalade and red wine
4 servings
60 minutes
Chicken breasts with orange marmalade and red wine is an exquisite dish of British cuisine that combines sweet and tangy notes. Historically, British gastronomy is rich in combinations of meat with fruits, and the bitter marmalade adds a special charm to this recipe. The tender meat infused with the aroma of wine gains a rich flavor, while the grapes provide freshness. The sauce, rich in citrus tones, beautifully highlights the juiciness of the chicken. This dish is suitable for a formal dinner, surprising with its complex flavor nuances. The harmonious combination of fruits and meat makes it versatile in presentation — it pairs wonderfully with rice, potatoes, or fresh vegetables. Elegant and refined, it will appeal to connoisseurs of gastronomic experiments.
1
Coat chicken breasts (4 halves without skin and bones) with a mixture of olive oil (1 tablespoon), salt, and pepper, and place them in a heated pan with oil. Fry on both sides until light golden brown (about 20 minutes).
- Olive oil: 2 tablespoons
- Chicken breast: 4 pieces
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
2
While the chicken is cooking, mix wine and orange jam (preferably real English marmalade with a bit of bitterness) in a not very deep saucepan with a thick bottom and boil on high heat for about 20 minutes. Wait until the wine evaporates almost completely and the mixture reduces to 250 ml, remove from heat and mix with fresh lemon juice.
- Dry red wine: 2.5 glasss
- Orange marmalade: 200 g
- Lemon juice: 1.5 tablespoon
3
Drain excess fat from the pan with fried chicken pieces. Pour the prepared sauce over the chicken breasts in the pan (reserve a quarter cup), add 1-2 handfuls of grapes on top, and cook on medium heat for another 10 minutes.
- Red grapes: 160 g
4
Arrange the chicken breasts on plates with sauce and grapes. Spoon the remaining sauce over the breasts. Serve with fresh grapes and orange slices.
- Red grapes: 160 g
- Oranges: 1 piece
