Orange and Balsamic Chicken

Do you get Everyday food, a Martha Stewart magazine?  It’s super tiny and convenient and comes with a buttload of awesome simple recipes.  (ps- my spell-check didn’t like buttload. I wonder why).

Anyways, this is a recipe from the latest edition.

Here’s what you’ll need:

• 4 bone-in, skin-on chicken thighs (about 1/2 pound total)
• coarse salt and ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 unpeeled orange, cut into 8 wedges
• 1 tablespoon unsalted butter

Preheat the oven to 450 degrees.  Season the chicken with salt and pepper.

Honestly, I hate the way raw chicken looks.  It’s so…yucky.  It looks like…yucky stuff.

Moving right along.  And away from the uncooked chicken.  We can fix this.

In a large overproof skillet, heat oil over medium-high heat.  Add chicken, skin side down, and cook until golden and crisp, about 7 minutes.

Okay, that might be just a tad too crisp, but it’s the way Jon and I like it.  Slightly burnt. 

Tansfer the chicken to a plate, pour off fat from skillet and return the chicken, skin side up.

Take the whole thing and stick it in the oven.  Bake until cooked through, about 10 minutes.  Transfer to a plate.

Now on to the super delicious part.

Heat skillet over medium heat 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 server, return chicken to skillet and toss with orange and sauce.

How’s that look?

I vote for amazing.  Then again, I got to taste it.  And guess what?  It was amazing.

Mmm…how I love oranges and balsamic.  And chicken.  And food.