Orange-Braised Chicken with Crisp Prosciutto

Orange-Braised Chicken with Crisp Prosciutto
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network