Orange-Braised Chicken with Crisp Prosciutto

Orange-Braised Chicken with Crisp Prosciutto
Photo by Scott Phillips


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


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