Chicken Thighs with Onions and Wilted Arugula
by Irene Vlach
Ingredients
- 2 tsp huile d'olive
- 1 oignon rouge, en 2 et en lamelles
- 8 cuisse de poulet, boneless, skinless
- 1 tsp sel
- poivre
- 1/4 cup jus d'orange
- 3 Tbsp vinaigre balsamique
- 1 bunch arugala, ou epinards, hache grossierement
Instructions
Saute onion until it begins to soften in olive oil, about 4'. Remove. Season chicken with salt and pepper. Transfer to skillet, cook, turning until brown on both sides, about 4' per side. Pour orange juice and vinegar over chicken. Cover; reduce heat to simmer. Cook until chicken is cooked through, about 20'. Remove from skillet, keep warm.
Increase heat to high; add chopped arugula. Cook, stiring, until it just begins to wilt, about 2'. Remove from heat. Serve thighs on top of arugula and top with onions.
Note: orange juice and vinegar can be replaced with white or red wine.
Journal.