Orange Balsamic Chicken Thighs-rachel Ray

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 8 chicken thighs, boneless, skinless, quartered
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 1/4 cup balsamic vinegar
• 1/4 cup orange, marmelade
• 3 cups baby spinach
• 1/3 cup honey roasted pecan, chopped (optional)

Recipe

• 1 heat the olive oil over medium high heat.
• 2 season the chicken with salt and pepper and add to the hot skillet.
• 3 sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes.
• 4 transfer the chicken to a platter.
• 5 wisk the balsamic vinegar and marmelade into the skillet.
• 6 lower the heat and simmer for 1 minute.
• 7 return the chicken to the pan and coat with the sauce.
• 8 remove the pan from the heat and stir in the baby spinach, stirring till wilted and coated with sauce.
• 9 sprinkle the pecans on the chicken and serve.