Orange Balsamic Glazed Chicken

One point to note with all my chicken dishes, there is a lot of commonality. Many of the recipes are prepared the same with the difference being the glaze. I strongly prefer the use of Chicken Thigh which has such a wonderful earth flavor and adopts the accent flavors wonderfully.

Ingredients (4 servings - 2 thighs each)
2 pounds boneless skinless chicken thighs
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil                           
* 1/3 cup orange marmalade
* 1/4 cup balsamic vinegar                       

* 1/2 cup chicken stock                                  

* 2 to 3 sprigs fresh rosemary, leaves chopped
* 2 cloves garlic freshly minced
2 scallions, whites and greens, finely chopped
Kosher Salt and fresh ground black pepper 
4 cups baby arugula   

Directions

1. Combine Marmalade, Balsamic, Chicken Stock, 1 tsp. Oil, Garlic and Rosemary ("*").

2. Season the chicken liberally with salt, pepper and poultry seasoning.

3. Add chicken to oiled pan and brown for 5 minutes, turn and sprinkle with rosemary.
4. Cook until the chicken is tender and cooked through, about 5 minutes more.
5. Add Sauce, cook until thin glaze develops, add scallions at end and serve topped w/Arugula

 

Substitution & Suggestions

In these element, I do not offer any substitution or suggestion outside of just trying an alternative chicken recipe which I have put forth for flavor alternative and taste. Chicken breasts may be used and please account for this during cooking to assure you have reached a safe internal temperature.