Orange Marmalade Chicken

The first day I got my Rachael Ray book, I tagged a bunch of recipes I wanted to make. The second day I tagged some more. On the third day, I ran out of my little pink tabs. It seems like every time I open it up I find something else I want to try. Let's face it, I'm probably going to end up making every single one of those recipes!

Orange Marmalade Chicken was the first thing I decided to make out of her book. It is the second recipe in the book, and the picture immediately caught my eye. I've made it three times already, this being my fourth. Every time I make it I find myself adding a little less of the balsamic vinegar and chicken stock, more of the marmalade. I love the orange flavor, but I also like my sauce to be a bit thicker. The rosemary is the perfect compliment to the dish and I like it to be slightly in the background, so I put a little less than called for. I also did not have scallions or arugula when I made this last night, but they were not missed. I've paired the chicken with her lemon risotto, the first recipe in the book. They are spectacular together, although I could eat either one all on it's own, in it's entirety. Especially the risotto, it's addicting!

Orange Marmalade Chicken

Source: Rachael Ray Look and Cook

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped 
4 cups baby arugula (optional)

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.


Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.


In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

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