Orange-Braised Chicken with Crisp Prosciutto

Orange-Braised Chicken with Crisp Prosciutto
Photo by Scott Phillips


  • ¾ cup homemade or low-salt canned chicken broth
  • 1 tsp. coriander seeds, crushed
  • 1 navel orange, scrubbed and dried
  • 8 boneless skinless chicken thighs (about 1-½ lb.), rinsed and patted dry
  • 2 thin slices domestic prosciutto (about 1 oz.), cut into strips ¼ inch wide
  • 1 bay leaf
  • ¼ tsp. crushed red chile flakes
  • + 5 more ingredients
    • All-purpose flour for dredging
    • 3 Tbs. white-wine vinegar
    • ½ cup thinly sliced shallots (3 to 4 large)
    • 2 Tbs. olive oil
    • Kosher salt and freshly ground black pepper

Cut the orange in half. Squeeze one half (to get about 1/4 cup juice) and discard the rind. Slice the other half into 1/4-inch half-moons. Unroll the chicken thighs and remove any large pieces of fat. Roll the thighs back up and season with salt and pepper. Dredge each thigh in flour, shaking to...

View full recipe at Fine Cooking


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