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Vanilla Balsamic Chicken

Howard L. Puckett
Yield 8 servings (serving size: 2 chicken thighs)
After scraping the seeds for the sauce, add the vanilla bean pod to a canister of sugar. The scent of the bean will permeate the sugar. Serve the chicken with a tossed green salad.

Ingredients

  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup balsamic vinegar
  • 1/4 cup finely chopped shallots
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon grated orange rind
  • 1/4 cup fresh orange juice
  • 1 (2-inch) piece vanilla bean, split lengthwise
  • 3/4 teaspoon salt, divided
  • 16 skinless, boneless chicken thighs (about 2 pounds)
  • Cooking spray
  • 1/2 teaspoon freshly ground black pepper
  • Orange rind strips (optional)

Nutrition Information

  • calories 209
  • caloriesfromfat 24 %
  • fat 5.5 g
  • satfat 1.4 g
  • monofat 1.7 g
  • polyfat 1.4 g
  • protein 27.5 g
  • carbohydrate 10.9 g
  • fiber 0.2 g
  • cholesterol 115 mg
  • iron 1.8 mg
  • sodium 371 mg
  • calcium 29 mg

How to Make It

  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 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.

  3. Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon 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.