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
  • ½ cup thinly sliced shallots (3 to 4 large)
  • 1 tsp. coriander seeds, crushed
  • 2 Tbs. olive oil
  • 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
  • + 5 more ingredients
    • All-purpose flour for dredging
    • Kosher salt and freshly ground black pepper
    • 3 Tbs. white-wine vinegar
    • ¼ tsp. crushed red chile flakes
    • 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


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