Sunday, June 13, 2010

Happy Chicken

Every time I watch a food show in which chicken is being cooked, there is inevitably a comment about how people get bored with chicken, or want new ways to cook chicken.  It bothers me.  How can chicken become boring?  I never hear about steak getting boring or pork either!  In my opinion, not that you asked, chicken is far more versatile than either of those proteins.  It's like a blank canvas just waiting for a splash of color.  It's good fried, shredded, sauteed, baked and roasted.  It tops salads, pastas, stir fry and sandwiches.  Bored with chicken?  Impossible. 

But let's just say you are. Bored that is.  And let's also say that you're looking for something different than the usual roast chicken, or whatever it is you may often do with your chick.  This quick recipe is perfect for a weeknight meal and you probably have most of it already in stock.  Honey balances out tart balsamic vinegar and frozen orange juice creates a perfect orangey-sweetness that sticks to the chicken.  The chicken starts out on the stove, then finishes off in the oven giving you just enough time to steam some veggies and set the table. 

Honey-Orange Chicken
serves 4

4-6 bone in chicken thighs (you can use breast or boneless, skinless if you prefer)
1/2 cup or so of frozen orange juice
3 tablespoons of honey, give or take
few splashes of balsamic
few sprigs of fresh thyme, pulled from the stem and chopped
salt and pepper

Serve with brown rice and a veggie of your choice.  I like to garnish with a little green onion as well.

Preheat your oven to 375.  Warm up an oven safe skillet and either spray with non-stick cooking spray or drizzle in some oil.  Salt and pepper your chicken thighs.  In small sauce pan mix together the orange juice, honey, balsamic and thyme just until it begins to bubble and thicken up a little.  Give it a quick taste to make sure it's just right.  Put your thighs in the hot skillet skin side down for a few minutes.  Flip your chicken over and baste with a generous amount of the glaze.  Cook for a few minutes more.  Baste again then place the whole skillet in the preheated oven for 15-20 minutes (use a thermometer for the right temp: 160 degrees), basting with more sauce half way through. 

What are some other not-so-boring ways you cook chicken?

8 comments:

MrsWheelbarrow said...

Brown boneless chicken thighs on each side in a little canola oil. Place in a single layer in a baking dish. Mix together dijon mustard, minced scallion, thyme, salt & pepper. Slather this mixture over skin side of thighs. Sprinkle liberally with bread crumbs. Bake at 350 for 15-20 min.
See you soon! xoCathy

Cooking With Kait said...

Great use of honey and orange to make chicken interesting. I never get bored with chicken and my favorite way to enjoy it is by pan roasting it.

Ms. WhitePlates said...

Oooo, before I knew very much about food (or anything at all) I loved the orange chicken from Manchu Wok. I know. This is definitely a much better version!

I was a vegetarian only until recently so I have a limited number of meat recipes but one I like is a simple roasted lemon chicken. Before roasting the bird, boil a lemon (enough to swell and heat up) then pierce about 10-15 times and stick it ... up the chicken. Brown the chicken then roast in a pan with salt, pepper, fresh thyme and white wine.

Chef Dennis said...

who could ever be bored with chicken! One of my favorites is chicken marsala!

Lazaro Cooks! said...

Chicken thighs is where the flavor is great recipe.

Cheers!

Madhura Manoj said...

interesting recipe.Looks delicious.

Magic of Spice said...

Great recipe! Looks wonderful...

Holly Keegan said...

Great ideas Cathy & Ms. White Plates! Thanks!

And thanks for the nice comments Madhura, Magic, Lazaro, Kait and Chef Dennis.

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