Orange and Balsamic Chicken – this tasty chicken includes oranges and balsamic vinegar, that create that perfect sauce – sour and sweet. Oranges add to its sticky glaze and its fabulous sweet taste. You will need less than an hour to make this amazing meal. Serve with rice or mashed potatoes.
- 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
- one tablespoon unsalted butter
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.
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