Orange-Braised Chicken with Crisp Prosciutto

Ingredients

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

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