Holiday Honey Chicken with Fruit

1. 1In a medium bowl, whisk together the orange juice, honey, lemon juice, mustard, salt, and pepper. Place the chicken breasts in a shallow glass dish or a large zip-top freezer bag. Pour the marinade over the chicken, or seal and squish the bag to coat it. (If using a bag, place in a bowl to guard against leaks.)
2. 2Marinate the chicken in the refrigerator for 2 to 3 hours or overnight.
3. 3To bake, preheat the oven to 350°F. Grease a large roasting pan. Arrange the chicken in a single layer in the prepared pan, and scatter the dried fruit over and around the chicken. Pour half of the marinade over the chicken, discarding the remainder.
4. 4Bake, basting the chicken and pressing the fruit down into the juices once or twice, until the chicken is no longer pink in the thickest part, about 45 minutes. Serve the chicken with the fruit and pan juices.

Beverage pairing: Masi Campofiorin Ripasso, Italy. The predominance of dried red fruit and honey in the recipe suggests a wine that has some of the same qualities. Amarone from Italy is one such wine, though it tends to be a bit big to pair with chicken. Its little brother, ripasso, made by passing new wine over the same grape skins that were previously used to make amarone, is therefore a great choice. This one, full of dried red fruits, cherries and earth, is both a great match and a great value.

From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.