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Ingredients
4 bone-in, skin-on chicken thighs (about 1 1/2 lbs)
Coarse salt and ground pepper
1 tb extra-virgin olive oil
2 tb balsamic vinegar
1 unpeeled orange, cut in 8 wedges
1 tb unsalted butter
Preparation
First, preheat oven to 450 degrees. Then season your chicken with salt and pepper.
In a large oven safe skillet, heat oil over medium-high heat. Place chicken in pan, skin side down, and cook until golden and crisp. This should be about 7 minutes.
Next, transfer the chicken to a plate and pour off fat from pan. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through for about 10 minutes. Remove chicken from oven and plate.
Return skillet to stove top and heat skillet over medium heat. Add the balsamic and orange wedges. Cook the mixture, stirring and scraping up browned bits, until the oranges begins to soften. This will be about 2 minutes. Then, remove the skillet from heat and stir in butter.
Finally, return chicken to skillet and toss with orange and sauce before serving. Enjoy!
