Orange balsamic chicken thighs

This is a take on a Rachel Ray recipe I got from her Everyday magazine. I served it with a sage butter couscous that was really good. I will get that recipe out soon!

Ingredients

2 tablespoons extra virgin olive oil
8 skinless, boneless chicken thighs, quartered
2 sprigs rosemary, finely chopped
1/4 cup balsamic vinegar
1/4 cup orange marmalade
1 Tbs. minced/crushed garlic
1/3 cup honey-roasted pecans, chopped
salt and pepper

Directions

In a large skillet, heat the olive oil, over medium high heat. Season the chicken with salt and pepper and add to the skillet. Sprinkle the rosemary and garlic on top and cook the chicken until crispy and brown, 8 to 10 minutes. Transfer to a platter.

Whisk the balsamic vinegar and orange marmalade into the skillet, scraping up the browned bits from the bottom of the pan. Lower the heat and simmer for 1 minute.

Return the chicken to the pan and coat with the sauce and sprinkle with pecans.

Serve with rice, pasta or sage butter couscous. Recipe to come soon!