Orange Balsamic Chicken

Like so much of what I cook, this meal was born out of a desire to use up what I had in my fridge. Chicken thighs were on sale at the grocery store, I had some beautiful rosemary in the crisper that was crying out to be used, and I had a tiny jar of marmalade that just wasn’t going to be eaten any other way. (Honestly, who really likes marmalade?) The results were delicious. I ate it with the leftover cauliflower from the other day, but I think it would be even better with a side of steamed broccoli florets.

Orange Balsamic Chicken
Serves 4

2 T. extra virgin olive oil
8 boneless, skinless chicken breast thighs (about 2 lbs), quartered
2 sprigs rosemary, finely chopped
¼ c. balsamic vinegar
2 T. orange marmalade
1/3 c. chopped pecans

In a large skillet, warm the olive oil over medium high heat. Season the chicken with salt, freshly ground pepper, and the chopped rosemary. Add to the skillet and saute for 10 minutes, until crispy and brown. Transfer to serving dish.

Whisk together the vinegar and marmalade. Add to the skillet and cook for 1-2 minutes, scraping up the browned bits from the pan, until reduced by about one third. Return the chicken to the skillet and cook until the chicken is warmed and coated with the sauce. Toss with the pecans and serve.