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Orange Balsamic Chicken Thighs-Rachel Ray

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“Easy way to fancy up the less expensive part of the chicken. Serve over baby spinach or your favorite sauteed green. Posting for safekeeping From Everyday with Rachel Ray.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil over medium high heat.
  2. Season the chicken with salt and pepper and add to the hot skillet.
  3. Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes.
  4. Transfer the chicken to a platter.
  5. Wisk the balsamic vinegar and marmelade into the skillet.
  6. Lower the heat and simmer for 1 minute.
  7. return the chicken to the pan and coat with the sauce.
  8. Remove the pan from the heat and stir in the baby spinach, stirring till wilted and coated with sauce.
  9. Sprinkle the pecans on the chicken and serve.

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