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
BAKED ORANGE-GLAZED CHICKEN
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Provided by tigerpaws
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g
CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE
Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
- Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
- Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
- Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.
Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium
ORANGE BALSAMIC GLAZED CHICKEN
Make and share this Orange Balsamic Glazed Chicken recipe from Food.com.
Provided by Recipe Reader
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
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, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
- In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
- Drizzle sauce over chicken and top each piece with arugula greens.
Nutrition Facts : Calories 415.3, Fat 16.2, SaturatedFat 3.3, Cholesterol 189.8, Sodium 260.4, Carbohydrate 20.2, Fiber 0.7, Sugar 17.1, Protein 46.2
ROASTED BALSAMIC-GLAZED CHICKEN
Provided by Reggie Southerland
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
- Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
- Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.
BALSAMIC-GLAZED CHICKEN
Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.
Provided by Brandie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
- Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
- Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.
Nutrition Facts : Calories 228.8 calories, Carbohydrate 14.6 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 1025.9 mg, Sugar 10.2 g
GLAZED BALSAMIC-ORANGE CHICKEN
Make and share this Glazed Balsamic-orange Chicken recipe from Food.com.
Provided by Miraklegirl
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set a rack at the highest oven position and heat the oven to 400°F.
- In a small saucepan, combine the orange juice and brown sugar and boil until reduced by half.
- Stir in the balsamic vinegar, dry mustard, and thyme.
- Pour into a small, shallow bowl; mix until smooth.
- Dredge each chicken piece in the glaze, coating completely.
- Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan.
- Pour any leftover glaze over the chicken; sprinkle liberally with salt and pepper.
- Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minute Remove the pan from the oven and set the broiler on high.
- Turn the chicken over and baste it with the pan drippings.
- If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups.
- Broil, basting the chicken and rotating the pan for even browning, until the chicken pieces are shiny and well browned, about 8 minutes.
- Drizzle the chicken with the pan drippings before serving.
Nutrition Facts : Calories 547.6, Fat 35.3, SaturatedFat 10, Cholesterol 160.4, Sodium 154.8, Carbohydrate 16.8, Fiber 0.3, Sugar 15.2, Protein 38.3
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- Whisk together all of the ingredients in the marinade. Pour over the chicken in the Ziploc bag. Squeeze out as much air as possible and seal the Ziploc bag. Place in the refrigerator let sit for an hour or two, shaking the Ziploc bag occasionally. Don’t throw your marinade away as this will be the base for a glaze for your chicken later.
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