Vanilla Balsamic Chicken

Serves 4

1/2 cup chicken broth
1/2 cup balsamic vinegar
1/4 cup finely chopped shallots
1/4 cup packed brown sugar
1/4 teaspoon grated orange rind
1/4 cup fresh orange juice
1 piece vanilla bean, split lengthwise
3/4 teaspoon salt, divided
8 skinless, boneless chicken thighs
Cooking spray
1/2 teaspoon freshly ground black pepper

1. Preheat oven to 450°.

2. Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes.) Stir in 1/4 teaspoon salt.

3. Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450° for 10 minutes.

4. Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until done.

Served with broccoli and crusty bread (which was perfect for soaking up the extra broth)

Results: I have never cooked with a real vanilla bean because they are outrageously expensive. Since they were on sale, I decided to give it a try. I don't know if it was worth it. This chicken dish was OK, but it was just OK. There was nothing fantastic about it. Steven didn't touch it, but Henry ate everything and said he liked everything.