Port-Roasted Chestnuts with Grapes
['3/4 cup low-salt chicken broth', '1/4 cup ruby Port', '2 tablespoons (1/4 stick) butter, diced', '2 3x3/4-inch strips orange peel (orange part only)', '1 teaspoon sugar', '2 7- to 8-ounce jars whole roasted chestnuts', '2 1/2 cups seedless red grapes (about 14 ounces)', 'Coarse kosher salt', '3 tablespoons chopped fresh Italian parsley']
Combine chicken broth, ruby Port, diced butter, orange peel strips, and sugar in large wide skillet. Bring to boil over medium-high heat, stirring occasionally. Boil mixture until reduced and thickened enough to coat spoon, about 8 minutes. Add whole roasted chestnuts and seedless red grapes to skillet; sprinkle with coarse kosher salt. Reduce heat to medium and simmer until Port sauce is reduced to glaze and sauce coats chestnuts and grapes thickly, about 4 minutes. Season to taste with coarse kosher salt and pepper. Transfer chestnuts and grapes to bowl, sprinkle with chopped parsley, and serve.
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