Orange-Braised Chicken with Crisp Prosciutto

Orange-Braised Chicken with Crisp Prosciutto
Photo by Scott Phillips

Ingredients

  • 1 tsp. coriander seeds, crushed
  • 2 thin slices domestic prosciutto (about 1 oz.), cut into strips ¼ inch wide
  • 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
  • + 5 more ingredients
    • 1 bay leaf
    • 8 boneless skinless chicken thighs (about 1-½ lb.), rinsed and patted dry
    • 1 navel orange, scrubbed and dried
    • ¾ cup homemade or low-salt canned chicken broth
    • 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

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