Beer Glazed Citrus Chicken with Orange Arugula Greens

By á-25010

Ingredients

• 1/2 cup of your favorite beer (I prefer a wheat version)
• 1/4 cup freshly squeezed orange juice
• 3 tablespoons orange marmalade
• 1 teaspoon freshly grated orange zest
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 1/2 pounds boneless chicken thighs (and/or drumsticks)
• 1 teaspoon salt
• 1 teaspoon pepper
• orange arugula greens
• 6 cups baby arugula
• 1/2 red onion, thinly sliced
• 1 tangerine or orange, segmented
• 3 tablespoons olive oil
• 1 tablespoon freshly squeeze orange juice
• 2 teaspoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons pine nuts, toasted

Preparation

Step 1

Preheat oven to 375 degrees F.

Combine 1/4 cup of beer, orange juice, marmalade, zest 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 until slightly thick, for about 6 to 8 minutes.

Heat a large oven-safe skillet (I like cast iron) over medium high heat and add the olive oil. Season the chicken with the salt and pepper and add it to the skillet, searing on both sides until deeply golden, about 2 to 3 minutes per side. After the second side is seared, add the 1/4 cup of beer to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the orange mixture and turn off the heat.

Place the chicken in the oven uncovered and bake for 20 minutes. Every 5 minutes, baste the chicken with the glaze in the bottom of the pan. Serve with greens.

orange arugula greens
Combine arugula, tangerine and onion in a large bowl with a pinch of salt and pepper. Whisk together the oil, juice, vinegar, salt and pepper until combined, then pour half on the greens and toss well to coat. Save the mixture for extra dressing if desired. Sprinkle the pine nuts on the salad and toss once more. Serve immediately with the chicken