Okay folks today I have a very special treat for you. This Orange and Balsamic Chicken was dinner last night and let me just say, I have not enjoyed a chicken recipe this much in a long time. It was divine.
This recipe has only a handful of ingredients which is always a plus in my book. You start by cooking chicken thighs skin side down in a pan. The reason this is important is it lets the skin get really crispy. If you have ever cooked chicken in the oven and the skin is still fatty and gross, this is the solution!
Once the skin is crispy, transfer the chicken to a roasting dish and throw it in the oven to finish cooking. While it bakes, you make a super fast sauce and you are done. Amazingly tasty and easy. Here we go!
Orange Balsamic Chicken
Makes 4 servings
- 4 chicken thighs, skin still on
- 4 Tbsp. olive oil (2 Tbsp. for cooking with the chicken, then pan is drained, then 2 Tbsp. added for the sauce)
- 3-4 Tbsp. balsamic vinegar, to taste
- 1 Tbsp. brown sugar
- juice from 1 orange plus one orange cut into 8 segments
- 4 Tbsp. butter
1. Preheat oven to 350 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. Place chicken, skin side up, to a roasting dish and transfer to oven. Bake until cooked through, 15-20 minutes.
2. While the chicken cooks, heat skillet over medium and add vinegar, brown sugar, juice from one orange and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2-3 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce. Serve with rice and vegetables.
Adapted from Martha Stewart