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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Orange and Balsamic Chicken



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


Comments

  1. Holy Moley, that looks AMAZING! Totally pinning this!

    ReplyDelete
  2. Orange and balsamic WOW what a punch of flavor. Can't wait to try this. I will pin it too. Please share this on my foodie friday linky today.

    ReplyDelete
  3. Do you leave the peeling on the oranges?

    ReplyDelete
    Replies
    1. Hi - Martha Stewart leaves the peel on and claims that you can eat the peel with the orange segments, but if I remember right I did peel the orange. One option would be to remove the peel, but still add it to the sauce for flavor, then simply remove it when the sauce is done. Or just leave it out entirely. If you try eating the whole thing, peel and all, let me know how it tastes. I am not that brave :)

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