Better for your Budget

Orange Balsamic Chicken Thighs

Here’s a great meal that will make you feel like you went out to a nice restaurant, but your wallet won’t feel that way! This entire meal costs less than $30 and is absolutely stunning on the plate, and even better in your stomach.  Chicken thighs really give you a bang for your buck and this sauce takes them to a whole new level. I served the chicken on a bed of polenta (almost like grits, they are both made from cornmeal, but polenta is sort of the Italian mashed potato) and sautéed spinach to soak up the orange balsamic glaze. This recipe makes enough for you and your honey, grab a bottle of red wine and enjoy!

4 Chicken thighs- skin on

¾ cup Balsamic vinegar

2 tbsp apricot marmalade (you could use peach or orange as well)

½ cup Orange juice

¾ cup low sodium Chicken stock

1 sprig Rosemary, finely chopped

2 scallions (whites and light green parts only)

1 ½ tsp salt

1 tsp fresh cracked pepper

For Polenta:

2 cups low sodium chicken stock

1 cup water

8oz instant polenta (you can find polenta in most grocery stores)

1tbsp butter (at room temperature it will melt much quicker)

2tbsp half and half

1 cup grated Pecorino Romano cheese

2 sprigs rosemary finely chopped

1tsp salt

1 tsp fresh cracked pepper

For the Spinach

1 bag triple washed spinach

1 tbsp olive oil

1 clove of garlic, smashed (but not chopped)

1 small shallot, minced

Salt and pepper

Splash of water

This whole menu happens pretty quickly, everything happens in the time it takes to cook the chicken all the way through. To get started, heat a large non-stick pan with rounded sides (you wouldn’t want to lose any of that amazing sauce-trust me) to medium high heat. Add the chicken skin side down sear that side until this skin forms a golden crust. Sprinkle the other side of the chicken with the salt and pepper. While the chicken is searing, begin boiling the liquid combo for your polenta.

Once the skin has browned, flip the chicken-- the skin will have released some fat into the pan which is perfect for cooking on the other side. At this time, lower the heat to medium and add the remaining ingredients for the chicken all into the pan together and cook for 10-15 more minutes until it is cooked all the way through and the liquid in the pan has formed a glaze.

In another pan, add the olive oil for the spinach as well as the garlic clove and bring to medium low heat. By heating the smashed garlic and olive oil, the garlic flavor infuses into the oil. Once hot, remove the garlic clove and add in the shallots. Once the shallots have become translucent, add the entire bag of spinach along with a splash of water to help it steam and wilt, stirring continuously until all of the spinach has wilted. Add salt and pepper to taste and cover with a lid to keep warm.

After cooking the spinach, the water for the polenta should be boiling. Pour in the instant polenta, turn of the heat and whisk until the polenta becomes a smooth creamy mixture. Add in the remaining ingredients and whisk until incorporated. Cover the polenta with a lid to keep warm.

Once the chicken is cooked through, turn to coat all sides of the chicken and turn off the heat.

To plate: create a puddle of polenta on the plate, topping with the spinach and 2 chicken thighs. Spoon sauce over chicken, pop the cork on the wine, and you’ve turned your kitchen into a gourmet restaurant!