Orange Balsamic Chicken Thighs


Cuisine: Meat

Category: poultry

Servings: 4

Ingredients:

2 tbs extra-virgin olive oil
2 lbs boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 tsp poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic or rice vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula


Instructions:

In a large pan, heat the extra-virgin olive oil over medium-high to high heat. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more. In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook sauce for 2 to 3 minutes or til it has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

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