Another Chicken Idea

We eat a lot of chicken. I am sometimes surprised we don't grow feathers. This a great option.

Orange and Balsamic Chicken (from EveryDay Food magazine)

4 bone-in, skin-on chicken thighs
coarse salt and ground pepper
1 TBSP extra-virgin olive oil
2 TBSP balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 TBSP unsalted butter

1. Preheat oven to 450. Season chicken withe salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crispy, about 7 minutes. Transfer chicken to a plate and pour off fat from the skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.

2. Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

This was quick, easy and very tasty. I made it with 6 thighs instead of 4 (The recipe says 4 thighs are 4 servings. Not in this house.) I did not change the amount of sauce. Next time I would probably double the whole thing. It's really dependent on how big a pan you have. I served this with rice and broccoli.