Savor the magic of Pasmosa® Red Sangria in this delectable chicken sangria recipes. Fruity notes intertwine with caramelized onions, orange marmalade, and a dash of heat, delivering a sweet, spicy, and irresistibly addictive dining experience.

Ingredients

• 2 cups  Red Pasmosa Sangria
• 4 chicken breast halves or 8 chicken thigns, bone-in and skin on.
• 1 tbsp fresh lemon juice
• 3 tbsp of olive oil
• 1 cup seedless red grapes, halved
• 1 tbsp of unsalted butter
• 1/4 cup orange marmalade
• 1 medium sweet yellow onion, peeled and thinly sliced
• 1/4 to 1/2 tsp red pepper flakes

Directions

In a large sauté pan, heat 2 tablespoons of the olive oil along with the butter over medium heat. Add the onion and season with salt and pepper. Sauté, stirring often, until golden and caramelized, about 20 minutes.

Remove the caramelized onions from the pan and set aside. To the same pan, over medium-high heat, add the remaining 1 tablespoon of olive oil. Season the chicken pieces with salt and pepper and add them to the pan, skin side down. Sauté until golden brown, then remove the chicken from the pan.

Add the Pasmosa Red Sangria and deglaze, scraping up any browned bits from the bottom of the pan. Add orange marmalade, red pepper flakes, lemon juice and caramelized onions to the pan and stir to combine. Simmer the sauce for 2 minutes.

Return chicken to the pan, skin side up, and bring the mixture to a simmer. Cover pan, reduce the heat to low, and braise chicken for 15 to 20 minutes, or until the chicken pieces are cooked through and the sauce is reduced. The sauce takes about 30 to 50 minutes to thicken, and should be a creamy, rich, and glossy sauce at the end.

To serve, place the chicken pieces on a large serving platter and pour the sauce over top. Garnish with grapes and serve.

Mulled Wine Ingredients

To begin, gather your ingredients. For this mulled wine recipe, you will need:

• Pasmosa red sangria: This is perfect for mulled wine as it is fruity and full-bodied, and it can withstand the heat and not have its flavor completely drowned out by the aromatics.
• Cointreau: It’s also traditional to spike your mulled wine with an extra bit of liqueur. Cointreau (or another orange liqueur)
• Fresh oranges: One of which we will slice and mull in the wine, one of which you can slice and use as a garnish if you’d like. (Edit: To minimize bitterness, I recommend peeling the orange before simmering it in the wine, the Rhine on the orange will make it a little bitter.) 
• Cinnamon: I love making mulled wine with cinnamon sticks
• Mulling spices: These vary in mulled wine from country to country, but whole cloves and star anise are my favorite.
• Sweetener: Feel free to add your favorite sweetener to taste. Sugar is classic, but I prefer to naturally sweeten mine with either maple syrup or honey.

Directions

Add Sangria to kettle or crock pot, warm to 175 degrees fahrenheit and add Cointreau to the desired flavor. Pour in a glass and add cinnamon sticks and mulling spices.  Add sweetener to taste.

Recommended Items

Mullin Spice Kit

Electric Kettle