Beer Glazed Citrus Chicken With Orange Arugula Salad

This dish had the perfect amount of citrus – it made me wonder why I never make dishes with orange in them. I don’t like orange marmalade on it’s own, like in a sandwich, but man oh man is it good in this dish! And, if you add arugula, tangerines and pine nuts to any dish you have a winner!

Serves 4

Step 1: Beer Glazed Citrus Chicken Ingredients

1/2 cup wheat beer of your choice
1/4 cup orange juice

3 tablespoons orange marmalade

2 garlic cloves, minced

2 tablespoons olive oil

1 1/2 – 2 pounds mix of boneless chicken thighs and drumsticks

1 teaspoon salt

1 teaspoon pepper

Step 2: Orange Arugula Salad

handful of baby arugula per plate

1/2 red onion, thinly sliced

canned tangerines

3 tablespoons olive oil

1 tablespoon freshly squeeze orange juice

2 teaspoons balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons pine nuts, toasted

Step 3: Directions

1) Preheat oven to 375 degrees F.

2) Combine the first 1/4 cup beer plus the orange juice, orange marmalade, and garlic in a small saucepan over medium heat; whisk until the mixture comes to a boil then reduce the heat to medium-low and simmer for about 10 minutes.

3) Heat a cast iron skillet over medium-high heat and add the olive oil. Add the salt & pepper seasoned chicken to the hot skillet, browning on both sides (about 5 minutes per side). After both sides are brown add the beer mixture to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the remaining 1/4 cup of beer scraping off any stuck bits off the pan; stir in the beer & orange marmalade mixture and turn off the heat.

4) Place the chicken in the oven uncovered basting the chicken with the glaze in the bottom of the pan every 5 minutes and bake for about 20 minutes / until the chicken is cooked through.

5) Whisk together the olive oil, orange juice, balsamic vinegar, salt and pepper until combined. Toast the pine nuts.

6) Place a handful of arugula, tangerines, red onion and one chicken breast on each plate. Drizzle with the dressing and sprinkle a few toasted pine nuts on top.