Orange and Balsamic Chicken

213 Ratings
  • 5 25
  • 4 68
  • 3 79
  • 2 35
  • 1 6

It takes only 20 minutes to get this tasty chicken dinner on the table. Oranges and balsamic vinegar come together in the sticky sauce that beautifully balances sour and sweet and pairs well with the chicken.

Everyday Food, November 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
5 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement

Reviews (11)

213 Ratings
  • 5 25
  • 4 68
  • 3 79
  • 2 35
  • 1 6
Martha Stewart Member
09/19/2018
I used boneless skinless tighs, which worked fine. Adjust cooking time and temp. Two tablespoons of vinegar and some orange juice will never make enough sauce, or glaze as they call it. I used white vermouth plus some midera wine. Still needed more sauce, but much better than two tablespoons! After adding the butter, I also added some gorgonzola cheese to the sauce which takes this over the top. Maybe could be topped with chopped walnuts when served. Could probably also be made with lemons, but much more thinly sliced. Use stock if you don't want the wine. Or just use water.
Martha Stewart Member
06/28/2016
Perfect for dinner, as I was defrosting thighs! Served it with broccoli and roasted sweet potato. Made this in my cast iron pan; easy and delicious, BUT, what a mess on my stove top!!! Not sure it needed that initial tablespoon of oil. However, the sauce was so yummy I'll make it again -- but next time I will roast the chicken entirely in the oven and make the final sauce on the stove. Has anyone else tried that?
Martha Stewart Member
06/24/2016
I don't recommend using olive oil for high heat cooking. It should never be heated as its molecular structure breaks down and it will create free radicals. I use coconut oil as it has a high-smoke point and retains its taste and structure. Also add a pat of butter and/or some bacon fat which I keep in my freezer for sauteeing green beans, making a roux for gumbo, etc. Kept the juice/fat from sauteeing the thighs as it imparts delicious flavor and nutrients. Put this over rice and it was yummy!
Advertisement
Martha Stewart Member
05/07/2014
Made this recipe and the family loved it. Would have loved more sauce. I used thighs and they were juicy and tender. Will make this again.
Martha Stewart Member
12/27/2012
I made this tonight and did not quite read the recipe through. I was in a hurry and ended up using leg and thigh quarters. While it did end up needing extra time in the oven, it did come out well. It was a HUGE hit for my family.
Martha Stewart Member
11/18/2012
I've made this a couple of times -- first with clementines and drumsticks, and the second according to the recipe -- and both turned out really well. My husband really enjoyed this recipe!
Advertisement
Martha Stewart Member
11/18/2012
I've made this a couple of times -- first with clementines and drumsticks, and the second according to the recipe -- and both turned out really well. My husband really enjoyed this recipe!
Martha Stewart Member
04/14/2012
This was delicious, although I cooked my chicken longer in the oven since I think my pieces may have been larger than the ones Sarah used. The skin was super crispy, and the chicken thighs were very juicy . A quick nd easy recipe.
Martha Stewart Member
10/24/2011
Very tasty, but balance it out with some healthier sides, like brown rice and veggies. Mine always needs longer to cook, in each stage. I use my cast iron skillet, which works like a charm. My kids love the flavor, but it takes some doing to get them past the skin & the bones!
Martha Stewart Member
09/02/2011
this has become a staple. we serve this over rice like a rice bowl. Yum! also, we toss in some chunks of orange for a nice refreshing bite.
Martha Stewart Member
03/03/2011
easy and simple. definitely recommend.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 06/27/2022