Blood Orange-Balsamic Braised ChickenBlood Orange-Balsamic Braised Chicken
Blood Orange-Balsamic Braised Chicken
Blood Orange-Balsamic Braised Chicken
Blood Orange-Balsamic Braised Chicken is a tantalizing and savory dish that combines the robust flavors of tender chicken thighs with the sweet and citrusy notes of blood orange and the rich tanginess of balsamic vinegar. This mouthwatering recipe results in a succulent and flavorful chicken dish that is sure to impress your taste buds with every bite.
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Recipe - Grambling #728
Blood Orange-Balsamic Braised Chicken
Blood Orange-Balsamic Braised Chicken
Prep Time15 Minutes
Servings4
Cook Time45 Minutes
Ingredients
4 blood oranges
2 Brookshire’s Bone-In, Skin-On Chicken Breasts
1 tsp salt
1 tsp black pepper
3 Tbs vegetable oil
1/2 cup white wine
2 cups chicken broth
2 Tbs balsamic vinegar
2 Tbs honey
1 Tbs herbes de Provence
fresh thyme, for garnish
Directions
  1. Slice 3 of the oranges into 1/4-inch slices. Juice and zest the fourth orange. Preheat the oven broiler. Line a baking sheet with foil, and spray with cooking spray. Place 8 orange slices on baking sheet. Broil for about 5 minutes or until charred and beginning to dry. Set aside for serving.
  2. Using a pair of kitchen shears, cut away the breastbone from the chicken; discard bone. Cut each breast into two pieces while keeping the skin intact. Rub the chicken with salt and pepper. Add the oil to a large skillet over medium heat. Sear the chicken for about 5 minutes per side or until golden. Add the orange juice and zest over the chicken. Add the wine to skillet, and reduce by half. Add the broth, balsamic, honey and herbs. Stir to combine. Bring to a boil. Scatter the remaining orange slices over the top. Cover, and transfer to a 350° F oven for 30 minutes.
  3. When the chicken is ready, remove from the sauce. Strain the sauce into a saucepan. Squeeze the orange slices from the skillet into the sauce. Discard the slices. Bring sauce to a boil. Cook for 3 to 4 minutes or until it begins to thicken. Place chicken on a serving platter. Spoon the sauce over the top. Garnish with broiled orange slices and fresh thyme.
Nutritional Information

Per Serving: Calories: 520, Fat: 25 g (5 g Saturated Fat), Cholesterol: 95 mg, Sodium: 1,460 mg, Carbohydrates: 31 g, Fiber: 4 g, Protein: 37 g.

15 minutes
Prep Time
45 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 blood oranges
Not Available
2 Brookshire’s Bone-In, Skin-On Chicken Breasts
Not Available
1 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1 tsp black pepper
Not Available
3 Tbs vegetable oil
Crisco Vegetable Oil, Pure
Crisco Vegetable Oil, Pure - 40 Fluid ounce
$4.99 was $6.99$0.12/fl oz
1/2 cup white wine
Not Available
2 cups chicken broth
Not Available
2 Tbs balsamic vinegar
Not Available
2 Tbs honey
Not Available
1 Tbs herbes de Provence
Not Available
fresh thyme, for garnish
Not Available

Nutritional Information

Per Serving: Calories: 520, Fat: 25 g (5 g Saturated Fat), Cholesterol: 95 mg, Sodium: 1,460 mg, Carbohydrates: 31 g, Fiber: 4 g, Protein: 37 g.

Directions

  1. Slice 3 of the oranges into 1/4-inch slices. Juice and zest the fourth orange. Preheat the oven broiler. Line a baking sheet with foil, and spray with cooking spray. Place 8 orange slices on baking sheet. Broil for about 5 minutes or until charred and beginning to dry. Set aside for serving.
  2. Using a pair of kitchen shears, cut away the breastbone from the chicken; discard bone. Cut each breast into two pieces while keeping the skin intact. Rub the chicken with salt and pepper. Add the oil to a large skillet over medium heat. Sear the chicken for about 5 minutes per side or until golden. Add the orange juice and zest over the chicken. Add the wine to skillet, and reduce by half. Add the broth, balsamic, honey and herbs. Stir to combine. Bring to a boil. Scatter the remaining orange slices over the top. Cover, and transfer to a 350° F oven for 30 minutes.
  3. When the chicken is ready, remove from the sauce. Strain the sauce into a saucepan. Squeeze the orange slices from the skillet into the sauce. Discard the slices. Bring sauce to a boil. Cook for 3 to 4 minutes or until it begins to thicken. Place chicken on a serving platter. Spoon the sauce over the top. Garnish with broiled orange slices and fresh thyme.