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Chicken with O Orange Blossom and O Balsamic Vinegars

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4 bone-in, skin-on chicken thighs (about 1 ½ lbs. total.)
1 Tbs. O Ultra Premium Extra Virgin Olive Oil
2 Tbs. O Orange Blossom Vinegar
1 Tbs. O California Balsamic Vinegar
Coarse salt and ground pepper

Preheat oven to 450 degrees.  Season chicken with salt and pepper.  In a large ovenproof skillet, heat oil over medium-high heat.  Add chicken, skin side down, and cook until golden and crisp. (About 7 minutes.)  Turn as necessary to make sure chicken is golden on all sides.  Transfer chicken on to plate and pour off fat from skillet.  Return chicken to skillet skin side up and transfer to oven.  Bake until cooked through (about 10 minutes).  Transfer chicken to plate.

Heat skillet over medium heat and add vinegars.  Cook, stirring and scraping up browned bits with a wooden spoon (about 2 minutes).  Remove from heat.  To serve, return chicken to skillet and toss with the sauce.  Serve with a crusty bread.

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