- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 unpeeled orange but into 8 wedges
- 1 tbsp unsalted butter
Preheat over to 450. Season chicken with salt and pepper. In a large oven proof 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 heat adn add vinegar and orange wedges. Cook, stirring adn 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 iwth orange sauce.
Rachel's Thoughts: Titus made this with brown basmati rice. And used more than 1 orange, so good!
Source: Everyday Food Magazine
