This is a marvelously flavorful dish. The vanilla adds to the depth and breadth of the flavor, but doesn’t dominate & isn’t sweet. You’ll find a printer-friendly version at the bottom of this page.
Ingredients:
½ cup fat-free, less-sodium chicken broth
½ cup balsamic vinegar
¼ cup finely chopped shallots
¼ cup packed brown sugar
½ tsp orange zest
¼ cup fresh orange juice
1 vanilla bean, split lengthwise
¾ tsp salt, divided
8 skinless, boneless chicken thighs (~2#)
½ tsp freshly-ground black pepper
1.) Preheat oven to 450° F.
2.) Combine 1st 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, & simmer until reduced to ½ cup (~ 20 minutes). Stir in ¼ tsp salt. You’ll want to watch the sauce more closely than I did, or use a bigger pot – mine boiled over, as you can see from the last picture.
3.) Arrange chicken in a single layer in the bottom of a lightly oiled roasting pan. Sprinkle chicken evenly with remaining ½ tsp salt and pepper. Bake at 450° for 10 minutes.
4.) Brush half of the bbalsamic mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 175°. Garnish with orange rind.
Vanilla Balsamic Chicken
Ingredients
½ cup fat-free, less-sodium chicken broth
½ cup balsamic vinegar
¼ cup finely chopped shallots
¼ cup packed brown sugar
½ tsp orange zest
¼ cup fresh orange juice
1 vanilla bean, split lengthwise
¾ tsp salt, divided
8 skinless, boneless chicken thighs (~2#)
½ tsp freshly-ground black pepper
Directions
1.) Preheat oven to 450° F.
2.) Combine 1st 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, watching closely to make sure it doesn’t boil over. Reduce heat, & simmer until reduced to ½ cup (~ 20 minutes – watch closely here, too, to be sure you turned it down enough). Stir in ¼ tsp salt.
3.) Arrange chicken in a single layer in the bottom of a lightly oiled roasting pan. Sprinkle chicken evenly with remaining ½ tsp salt and pepper. Bake at 450° for 10 minutes.
4.) Brush half of the bbalsamic mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 175°. Garnish with orange rind.
julienne.red 
Thanks for sharing your recipes with us. I have a question. Does the nutrition label go with the dish/recipe?
LikeLike
Thank you for reading them! Each recipe post has (or will eventually) a nutrition chart at the end of the post. The label generator I’m using won’t let me put the title within the label, & insists on calling it “servings per container” rather than just “number of servings.” Or maybe I just haven’t figured these out yet.
LikeLike