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Orange and Balsamic Chicken

Orange and Balsamic Chicken

Squeeze the oranges over the chicken and eat with crusty bread to soak up the sauce.

Everyday Food, November 2010 http://www.marthastewart.com/338353/orange-and-balsamic-chicken
3.533335
Rated
70.6667100(36)36
  • Prep Time 5 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Ingredients

    • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
    • Coarse salt and ground pepper
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 1 unpeeled orange, cut into 8 wedges
    • 1 tablespoon unsalted butter

Directions

  1. Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
  2. Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

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