As I said in an earlier post, there’s a whole lot of cooking is going on this weekend. It doesn’t hurt that it’s been raining for most of the time.
I had had some chicken thighs in the freezer for a while and thought I should use them so I looked through my recipes to see what I could make. Two caught my eye and ultimately I opted for the quick and simpler version. You will note that in this recipe and many others, that I use a braising pan. I never owned one until a couple of years ago and now I can’t imagine cooking without one. I use it all the time and if you want to cook or like to cook, I suggest you invest in one. Actually the one I have in my cottage is more the perfect size (11 1/2 “) than the larger one in NYC. I always forget to mention that I use the braising pan as the serving dish/bowl for my meal. That could be because although the cottage is filled with kitchenware and dish ware, I don’t have that medium size shallow bowl in which to serve my dish. Maybe, BUT it sure makes cleaning up easier and keeps the food hot right from the stove to the table.
4 bone- in, skin-on chicken thighs
1 TBS olive oil
2 TBS Balsamic vinegar
1 orange cut into 8 wedges
1 TS unsalted butter
Pre-heat oven to 450 °
Heat oil on med-high in oven proof skillet ( I used a braising pan) and brown chicken skin side down till golden crispy, about 7 minutes. Remove from pan to plate and pour off fat from skillet. Return chicken to pan skin side up and put in oven for 10 minutes (I checked the temperature of the meat with my thermometer). Return chicken to plate.
Heat skillet over medium and add vinegar and orange wedges to pan. Scrape up any bits stuck to bottom of pan. Cook till oranges get soft, about 2 minutes. Remove from heat and stir in butter.
To serve, return chicken to pan and toss pieces around in the sauce. Squeeze the oranges over the chicken and serve with crusty bread to soak up the sauce.
Recipe from Martha Stewart’s Every Day Food – November 2010