BeatleBette
NOW I'M A BLABBERMOUTH ALMOST LIKE HAZEL!
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Posts: 10,016
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Post by BeatleBette on Aug 17, 2007 11:32:08 GMT -5
Have you ever heard of using vanilla in chicken? My friend, Charlene swears this recipe is awesome. I'm going to try it as soon as I can find some vanilla beans. ![:)](http://img.photobucket.com/albums/v427/croibos/emotions/smile.gif) VANILLA BALSAMIC CHICKEN ½ cup fat free, less sodium chicken broth ½ cup balsamic vinegar ¼ cup chopped shallots ¼ cup packed brown sugar ¼ tsp grated orange rind ¼ cup fresh orange juice 1 (2 inch) piece vanilla bean, split lengthwise ¾ tsp salt, divided 16 skinless, boneless chicken thighs (about 2 pounds) Cooking spray ½ tsp freshly ground black pepper Orange rind strips (optional) 1. Preheat oven to 450°. 2. Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean, stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to ½ cup (about 20 minutes). Stir in ¼ tsp salt. 3. Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining ½ tsp salt and pepper. Bake at 450° for 10 minutes. 4. Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken, bake 15 minutes or until a thermometer registers 180°. Garnish with orange rind, if desired. Yield: 8 servings (serving size 2 chicken thighs). Calories 209 (24% from fat), Fat 5.5 g, Protein 27.5 g, Carb 10.9 g, Fiber 0.2 g, Chol 115 mg, Iron 1.8 mg, Sodium 371 mg, Calcium 29 mg.
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