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

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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