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Ingredients:
4 bone-in
skin-on chicken thighs (about 1 1/2 lbs.)
coarse salt and
ground pepper
1 Tbsp. extra-virgin olive oil
2 Tbsp.
balsamic vinegar
1 unpeeled orange - cut into 8 wedges
1 Tbsp. unsalted butter
Instructions:
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
(about 7-10 minutes).
Transfer chicken to plate and pour
off fat from skillet.
Return chicken, skin-side up to
skillet and transfer to oven.
Bake until cooked through
(about 10-12 minutes).
Transfer chicken to a plate.
Heat
skillet over medium heat and add vinegar and orange wedges.
Cook, stirring and scraping up browned bits with wooden
spoon until orange begins to soften (2-3 minutes).
Remove
from heat and stir in butter.
To serve, return chicken to
skillet and toss with orange and vinegar sauce.
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Copyright © 2001
Complete Control & Consulting Inc.