Sangria Chicken

INGREDIENTS
1    cup dry red table wine
1    small orange, juiced
1    lemon, juiced
1    lime, juiced
2    tablespoons olive oil
1    small white onion, chopped
3    cloves garlic, minced
1    pound chicken breast meat, cut to ½ inch cubes
1    cup small red seedless grapes, halved
1    tablespoon butter
½   teaspoon honey
1    teaspoon all-purpose flour
2    cups cooked rice

METHOD

Retain the orange, lemon and lime peelings. Place the orange, lemon and lime juices and red wine into a medium sauce pan and add the peelings or skins from the fruit. Bring to a boil and reduce the heat to a simmer. Cook for about 8 to 10 minutes until the liquid is reduced by half. Remove and dispose of the peelings and skins and set the sangria aside.

In a medium skillet, heat the olive oil over moderate heat and add the onions. Cook for 5 to 6 minutes until they are translucent and add the garlic. Cook for 1 more minute and remove to a bowl. Add the chicken to the skillet and, stirring occasionally; brown the chicken on all sides. Pour the sangria through a sieve into the skillet, add the onions and garlic and cook for 8 to 10 minutes, stirring occasionally to thoroughly cook the chicken.

Add the red grapes and cook for 4 minutes. Remove the chicken and grapes to a bowl and reserve. Add the butter and honey to the sauce. Slowly stir in the flour and cook until the sauce thickens. To serve, spoon some of the sauce onto each individual dish, add cooked rice on top of that and then place the chicken and grapes on top of the rice. Spoon a bit of the sauce over the chicken and serve.