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.

Recipe - Welcome

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

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.
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.
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

Servings

Shop Ingredients

Makes 4 servings

4 blood oranges

Not Available

2 Brookshire’s Bone-In, Skin-On Chicken Breasts

Brookshire's Chicken Breasts with Ribs, Split - 2.65 Pound

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$6.60 avg/ea$2.49/lb

1 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.99$0.04/oz

1 tsp black pepper

McCormick Pure Ground Black Pepper - 1.5 Ounce

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$2.99$1.99/oz

3 Tbs vegetable oil

Crisco Vegetable Oil, Pure - 40 Fluid ounce

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$6.49 was $6.99$0.16/fl oz

1/2 cup white wine

Kiepersol White Wine, Texas Vit - 750 Millilitre

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$22.99 was $23.99$0.03/ml

2 cups chicken broth

Full Circle Market Bone Broth, Chicken - 32 Ounce

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$4.99 was $5.29$0.16/oz

2 Tbs balsamic vinegar

Full Circle Market Balsamic Vinegar Of Modena - 17 Fluid ounce

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$3.99$0.23/fl oz

2 Tbs honey

Desert Creek Honey Honey, Raw, Texas - 1 Pound

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$9.99$9.99/lb

1 Tbs herbes de Provence

McCormick Gourmet Organic Herbes De Provence - 0.65 Ounce

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$4.49 was $4.99$6.91/oz

fresh thyme, for garnish

That's Tasty Thyme - 0.5 Ounce

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$2.29$4.58/oz

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

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.
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.
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.