Vanilla Balsamic Chicken

Vanilla Balsamic Chicken

Ingredients

1/2  cup  fat-free, less-sodium chicken broth
1/2  cup  balsamic vinegar
1/4  cup  finely chopped shallots
1/4  cup  packed brown sugar
1/4  teaspoon  grated orange rind
1/4  cup  fresh orange juice
1  (2-inch) piece vanilla bean, split lengthwise
3/4  teaspoon  salt, divided
16  skinless, boneless chicken thighs (about 2 pounds)
Cooking spray
1/2  teaspoon  freshly ground black pepper
Orange rind strips (optional)

Preparation

Preheat oven to 450°.

Combine first 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, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.

Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450° for 10 minutes.

Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 180°. Garnish with orange rind, if desired.


From here.