Orange-Braised Chicken with Crisp Prosciutto

Orange-Braised Chicken with Crisp Prosciutto
Photo by Scott Phillips

Ingredients

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

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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