Orange Balsamic Chicken Thighs Rachel Ray Recipes
ORANGE AND BALSAMIC CHICKEN
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 20m
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 279 g, Fat 20 g, Protein 16 g
ORANGE-BALSAMIC GLAZED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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 for 2 to 3 minutes or until the sauce 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.
ORANGE BALSAMIC CHICKEN THIGHS-RACHEL RAY
Easy way to fancy up the less expensive part of the chicken. Serve over baby spinach or your favorite sauteed green. Posting for safekeeping From Everyday with Rachel Ray.
Provided by TMoney
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil over medium high heat.
- Season the chicken with salt and pepper and add to the hot skillet.
- Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes.
- Transfer the chicken to a platter.
- Wisk the balsamic vinegar and marmelade into the skillet.
- Lower the heat and simmer for 1 minute.
- return the chicken to the pan and coat with the sauce.
- Remove the pan from the heat and stir in the baby spinach, stirring till wilted and coated with sauce.
- Sprinkle the pecans on the chicken and serve.
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Total Time 5 mins
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Total Time 5 mins
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water and the pot.
- While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with salt and pepper and add to the skillet. Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes. Transfer to a platter.
- Whisk the balsamic vinegar and marmalade into the skillet, scraping up the browned bits from the bottom of the pan. Lower the heat and simmer for 1 minute. Return the chicken to the pan and coat with the sauce. Remove the pan from the heat and stir in the arugula.
- In the pasta pot, melt the butter over medium-low heat. Add the sage and cook until fragrant, about 5 minutes. Add the pasta and pasta water and toss. Add the 1/2 cup grated cheese and season with salt. Sprinkle the pecans on the chicken and serve with the pasta and a little extra cheese.
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- In a large skillet, heat the EVOO over medium-high to high heat.Season the chicken liberally with salt, pepper and poultry seasoning.
- When the EVOO 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.
NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Orange Balsamic Chicken Thighs-Rachel Ray Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician …
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