Monday, July 23, 2012

Orange Balsamic Chicken

I discovered a YUMMY chicken recipe in a Rachel Ray cookbook.


  • 2 tablespoons extra virgin olive oil
  • 2 pounds boneless, skinless chicken thighs orbreasts or any combination of light and dark meat
  • Salt and coarse black pepper
  • 1 teaspoon poultry seasoning
  • 2-3 sprigs fresh rosemary, leaves chopped
  • 1/3 cup orange marmalade
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken stock
  • 2 scallions, whites and greens, finely chopped


In a large skillet, heat the olive oil over medium-high to high heat.
Season the chicken liberally with salt, pepper and poultry seasoning. When the olive oil ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2-3 minutes or until the sauce has thickened and becomes a thin glaze. Arrange the chicken on a serving platter and serve topped with the glaze, and scallions.