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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
Directions:
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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