Orange Balsamic Chicken Thighs Rachel Ray Recipes

ORANGE AND BALSAMIC CHICKEN

Orange and Balsamic Chicken image

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

Ingredients

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 tablespoon unsalted butter

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

Orange-Balsamic Glazed Chicken image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

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

Orange Balsamic Chicken Thighs-Rachel Ray image

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

Ingredients

2 tablespoons extra virgin olive oil
8 chicken thighs, boneless, skinless, quartered
2 sprigs fresh rosemary (or 1 tsp dried)
1/4 cup balsamic vinegar
1/4 cup orange, marmelade
3 cups Baby Spinach
1/3 cup honey roasted pecan, chopped (optional)

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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