Orange-Braised Chicken with Crisp Prosciutto

Orange-Braised Chicken with Crisp Prosciutto
Photo by Scott Phillips


  • ¼ tsp. crushed red chile flakes
  • 2 thin slices domestic prosciutto (about 1 oz.), cut into strips ¼ inch wide
  • ¾ cup homemade or low-salt canned chicken broth
  • 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
  • + 5 more ingredients
    • 1 navel orange, scrubbed and dried
    • 1 bay leaf
    • 1 tsp. coriander seeds, crushed
    • 3 Tbs. white-wine vinegar
    • ½ cup thinly sliced shallots (3 to 4 large)

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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