Orange and Balsamic Chicken

After a month of attending many out of town weddings, I was happy for a chance to settle back at home. This evening we had a chance to hit up the grocery store and stock up to make some hearty meals.

The recipe that caught my eye was orange and balsamic chicken. I love the tang in both orange and the balsamic, so this can’t go wrong right?

I got to try out a new cooking technique with this one – fry the chicken skin down to get it crispy, then stick the pan into the oven to finish the cooking. I have to say, this method was pretty divine, I think I want to use it for everything now, like with rack of lamb and steak! Also I rarely work with raw meat so I was glowing when I saw that the chicken was cooked just right – tender and juicy inside and crispy on the outside.

This whole thing was pretty quick to make, like 20min, just make sure you have a pan that can go into the oven. We made quick sides to go with it – mashed yam and cucumber tomato raddish salad with yogurt dressing.

Final result (still lots of work to do on the food photography front…)

Orange and Balsamic Chicken

from Everyday Food

Prep Time5 minutes
Total Time20 minutes
YieldServes 4


  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds 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


  1. 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, 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.
  2. Heat skillet over medium 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 serve, return chicken to skillet and toss with orange and sauce.

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