Print This Recipe

Print
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
3.548385
Rated
70.9677100(37)37
  • 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.