I am about to share an amazing recipe for Orange and Balsamic Chicken Thighs, This dish made me so happy (you know what I'm talking about right? When you eat something and all you can do is savor it and smile.) The thighs were so juicy and flavorful and the sauce was amazing!! This was a simple sauce made with only a few ingredients but the result was one flavorful chicken dish that I know I will be making again and again. Like maybe once a week. Yes - I liked it that much! And so did the kids, they thought it was fun to squeeze the juice from the oranges all over their food (interactive food is always winner with my little ones.) I served this with rice and some roasted vegetables and there was enough sauce to pour over everything on our plate - and pour away we did. This recipe is from Martha Stewart, she suggests serving this chicken with some crusty bread to soak up the juices, I bet that would be great too - maybe next time. Enjoy!!
recipe adapted from Martha Stewart
What you need:
4 - 6 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
Coarse salt and ground pepper
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 tablespoon butter
What you do:
Preheat oven to 450 degrees. Season the chicken thighs with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add the chicken, skin side down, and cook until golden and crisp, about 7 minutes. Transfer chicken to a plate and pour off any remaining fat from skillet. Return chicken, skin side up, to skillet and place in oven. Bake until the chicken thighs are cooked through, 10 minutes. Transfer chicken to a plate.
Heat skillet over medium heat and add the balsamic vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove the skillet from heat and stir in the butter. Before serving, return chicken to skillet and toss with orange and sauce.