Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Marge Perry
Recipe by Cooking Light April 2006

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Credit: Howard L. Puckett

Recipe Summary test

Yield:
8 servings (serving size: 2 chicken thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

209 calories; calories from fat 24%; fat 5.5g; saturated fat 1.4g; mono fat 1.7g; poly fat 1.4g; protein 27.5g; carbohydrates 10.9g; fiber 0.2g; cholesterol 115mg; iron 1.8mg; sodium 371mg; calcium 29mg.
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