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.
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
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
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ORANGE BALSAMIC GLAZED CHICKEN RECIPE | RACHAEL RAY
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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.
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