I watched an old episode of one of Michael Symon's cooking shows this afternoon and was inspired by his usual style when cooking with meat: You don't have to have it be a huge portion with a heavy side. Since I kept the skin on this chicken (yum!), I lightened up the dish by making a roasted vegetable side. I ended up with just the right amount of texture.
Sweet and Spicy Glazed Chicken Thighs
- 1 chicken thigh, skin-on and bone-in
- 1 orange, juiced
- 1 serrano pepper, roughly chopped
- 1 Italian red pepper, roughly chopped
- 1/2 small yellow onion, chopped
- 1 T. molasses
- 1 T. honey
- splash sweet white wine
- splash chicken stock
- 1/4 head radicchio, core removed and sliced
- 1/2 head endive, cut into half-moons
- 1/2 bulb fennel, core removed and sliced
- handful of parsley, torn for garnish
- olive oil
Preheat the oven to 400 degrees.
In a small pot, heat 1 T. of olive oil. Add the onion and peppers and season with salt. Let them soften for 5-6 minutes. Add the orange juice and let it reduce by half. Add in one splash of wine and let it simmer for about 20 minutes.
Meanwhile, arrange the radicchio and fennel in a small baking dish. Drizzle with olive oil and season with salt and pepper. Transfer to the oven.
In another skillet, heat another T. of olive oil. Season the chicken thigh with salt and pepper and add it to the hot oil skin-side down. Cook for 4-5 minutes per side to develop a crust. Turn the chicken thigh so that the browned skin is up. Add the remaining wine and stock to the skillet and transfer it to the oven.
Strain the solids out of the orange juice mixture. Once cooled slightly, whisk in the molasses and honey. Season with salt and pepper to taste.
Once the chicken has cooked for ten minutes, open the oven and baste the chicken with 1/3 of the sauce. Repeat this process two more times so that the chicken cooks for a total of 25 minutes.
On the second baste, add the endive to the radicchio and fennel. Make sure the endive is also drizzled with oil and seasoned.
Remove the dishes from the oven. Plate the chicken thigh and add the roasted vegetables to the plate. If you wish, spoon some of the braising liquid over the vegetables. Garnish with the parsley.