Rachael Ray: Orange Rosemary Chicken With Crispy Prosciutto

Rachael Ray: Orange Rosemary Chicken With Crispy Prosciutto

Rachael Ray has dedicated a lot of her time to creating delicious meals that require just five ingredients. While the same pantry items are required for each recipe, she was able to make incredibly flavorful meals with whole ingredients! Putting together a hearty and healthy meal for your family shouldn’t have to be a time-consuming, expensive task! Plus, there’s a good chance you already have the five ingredients her recipe calls for! This time around, Rachael prepared Orange Rosemary Chicken with Crispy Prosciutto, proving that just a few small additions can go a long way! Once again, if you haven’t yet stocked your kitchen with a cast-iron skillet, there’s no better time than the present to get one!

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Rachael Ray: Orange Rosemary Chicken With Crispy Prosciutto Recipe Ingredients

Pantry Essentials:

• garlic
• flour
• balsamic, cider, or wine vinegar
• salt and pepper
• extra-virgin olive oil

For the Chicken:

• 8 boneless, skinless chicken thighs
• rosemary
• 1/2 lb speck or Prosciutto di Parma – deli sliced (not too thin)
• 2 oranges
• chicken stock in a box

Rachael Ray: Orange Rosemary Chicken With Crispy Prosciutto Recipe

1. Heat the oven to 400 degrees
2. Place the speck or prosciutto in a single layer on parchment-lined baking sheets
3. Roast in the oven for 10 minutes until crispy
4. Remove from the oven, cool, and save
5. Heat a cast-iron skillet over medium-high heat
6. Juice one of the oranges, then slice the other and throw away the ends
7. Crack and chop 2 large cloves of garlic
8. Strip 2-3 rosemary stems, then chop
9. Season the chicken on both sides with salt and pepper, then lightly dredge in flour
10. Add oil to the pan, then cook the chicken for about 4 minutes on each side until golden, then remove to a plate
11. Add the orange slices to the pan to caramelize on each side, for about a minute
12. Top the chicken with the orange slices
13. Add more oil to the pan, then toss in the rosemary and garlic
14. Stir for 30 seconds, then add the orange juice and deglaze the pan
15. Add 2 tbsp of vinegar and stir, then pour in about 3/4 C of the stock
16. Add the sliced oranges and chicken back to the skillet and turn to coat
17. Let the chicken simmer for a couple minutes, then top with crispy, broken pieces of speck or prosciutto
18. Serve from the skillet