1/2 C. chicken broth
1/2 C. Olive Gourmet Cara Cara Orange Vanilla White Balsamic 1/4 C. finely chopped shallots
1/4 C. packed brown sugar
1/4 tsp grated orange rind
1/4 C. fresh orange juice
3/4 tsp salt, divided
16 skinless, boneless, chicken thighs or 8 breasts (about 2 lbs)
1/2 tsp fresh ground black pepper
Orange rind for garnish (optional)
Preheat oven to 450. (Also adapts well to grilling!)
Combine first 6 ingredients in a small saucepan. Bring to a boil, reduce heat and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 tsp salt.
Arrange chicken in single layer in the bottom of roasting pan coated with cooking spray. Sprinkle chicken with remaining salt and pepper. Bake for 10 minutes.
Brush half of broth mixture over chicken, bake 5 minutes. Brush remaining mixture over chicken, bake 15 minutes or until meat thermometer reads 180 degrees. Garnish with orange rind if desired, and serve with rice or pasta.