Orange-Braised Chicken with Crisp Prosciutto

Orange-Braised Chicken with Crisp Prosciutto
Photo by Scott Phillips

Ingredients

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

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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