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!
Sounds so yummy! But now that you said pecans, I will want pecans.
ReplyDeleteI'm a nut lover! LOL
Where did you find the Newmans Balsalmic? This looks really great!
ReplyDeleteHi 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.
ReplyDeleteThanks for the kind comments!
ReplyDeleteJeana, I got the Newman's Balsalmic at Whole Foods. I was amazed at how many different kinds of balsalmic vinegar they had in stock!
Yum this does look good!
ReplyDelete