Orange Balsamic Chicken Thighs-Rachel Ray

1. 1

   Heat the olive oil over medium high heat.

2. 2

   Season the chicken with salt and pepper and add to the hot skillet.

3. 3

   Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes.

4. 4

   Transfer the chicken to a platter.

5. 5

   Wisk the balsamic vinegar and marmelade into the skillet.

6. 6

   Lower the heat and simmer for 1 minute.

7. 7

   return the chicken to the pan and coat with the sauce.

8. 8

   Remove the pan from the heat and stir in the baby spinach, stirring till wilted and coated with sauce.

9. 9

   Sprinkle the pecans on the chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.