Vanilla Balsamic Chicken

Howard L. Puckett

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.

Yield: 8 servings (serving size: 2 chicken thighs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 24%
  • Fat: 5.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 27.5g
  • Carbohydrate: 10.9g
  • Fiber: 0.2g
  • Cholesterol: 115mg
  • Iron: 1.8mg
  • Sodium: 371mg
  • Calcium: 29mg

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)

Preparation

  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.
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