Thursday, February 12, 2009

Orange-Balsamic Chicken Thighs by Rachael Ray

I found this recipe in Every"Day with Rachael Ray. It is fully titled "Orange-Balsamic Chicken Thighs with Pecans and Sage Butter Pasta", but I just made the Orange-Balsamic Chicken Thighs.

First, pour some olive oil into a large frying pan, and put the chicken thighs in to cook once the oil is hot. Salt and pepper the chicken. Sprinkle the chopped rosemary on top (about 2 sprigs minced fine), and cook the chicken until crispy and brown, 8-10 minutes.

Transfer the cooked chicken to a platter. Whisk 1/4 c. balsamic vinegar and 1/4 c. orange marmalade into the skillet, scraping up the browned bits from the bottom of the pan. Lower the heat and simmer for 1 minute. Return the chicken to the pan and coat with the sauce.

You need to add 3 c. of arugula or baby spinach to the chicken at this point.

Stir it all in to with the chicken.

Looking yummy!

Serve this with pasta or rice. I had some leftover rice, so I served it along with some carrot coins I steamed in the microwave. It was a delicious meal!


Trish said...

Sounds so yummy! But now that you said pecans, I will want pecans.
I'm a nut lover! LOL

Jeana said...

Where did you find the Newmans Balsalmic? This looks really great!

Donna-FFW said...

Hi Glenda- These sound delicious and they look gorgeous. What a fantastic recipe for a weeknight meal. Glad I stumbled upon your blog. You have lots of good stuff here.

Glenda said...

Thanks for the kind comments!

Jeana, I got the Newman's Balsalmic at Whole Foods. I was amazed at how many different kinds of balsalmic vinegar they had in stock!

Heather said...

Yum this does look good!