Orange-Braised Chicken and Sage Rice Pilaf w/Prosciutto

Orange-Braised Chicken
Adapted from The Best of Fine Cooking: Comfort Food

1 navel orange, one half squeezed to get approx. 1/4 c. juice and one half cut into 1/4-inch slices
2-2.5 lbs. boneless, skinless chicken thighs, trimmed of excess fat
Kosher salt and freshly ground black pepper
About 1/4 c. all-purpose flour for dredging
2 T. olive oil
1 oz. prosciutto (about two slices), cut into strips
3 large shallots, thinly sliced
1 t. ground coriander
1/4 t. red pepper flakes
3 T. white-wine vinegar
3/4 c. low-salt chicken broth
1 bay leaf

Roll the chicken thighs up and season with salt and pepper. Dredge the thighs in flour, shaking off any excess.

Heat the oil in a large skillet over medium-high heat. When oil is shimmering, add the prosciutto and cook, turning occasionally, until browned and crisp, 1-2 minutes. Use tongs or a slotted spoon to transfer the prosciutto to a plate lined with paper towels.

Working in two batches, brown the thighs, starting seam side down. After the bottom is nicely browned (about 3 minutes), turn and brown the other side. Add a little more oil if the pan starts to get dry. Transfer the chicken to a plate.

If necessary, add more oil to coat the bottom of the pan. Reduce the heat to medium and add the shallots. Stir in the coriander, chile flakes, and orange slices. Cook until the shallots soften and begin to brown, 3-4 minutes.

Pour in the vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Boil until the pan is practically dry. Add the chicken broth, orange juice, and bay leaf and return to a boil. Return the chicken and any accumulated juices to the pan. Cover, and simmer until cooked through, about 25 minutes, turning the chicken once halfway through. Season sauce to taste with salt and pepper.

Sage Rice Pilaf
Adapted from Fine Cooking Mar 2007

2 T. olive oil
4 oz. prosciutto (about 5 slices), cut into strips
4 T. unsalted butter
3 T. chopped fresh sage
4 large cloves garlic, minced
3 large shallots, thinly sliced
1.5 c. long-grain white rice
Kosher salt
1 c. white wine
1.5 c. low-salt chicken broth
2/3 c. grated Pecorino Romano

In a large Dutch oven or saucepan with a lid, heat the olive oil over medium-high heat until shimmering. Cook the prosciutto, turning occasionally, until brown and crisp, 1-2 minutes. Use tongs or a slotted spoon to transfer the prosciutto to a plate lined with paper towels.

Reduce the heat to low and add 2 T. butter to the pan. When the butter has melted, add 2 T. of the sage and cook for a few seconds, then add the garlic and shallots. Cook, stirring occasionally, until the shallots are soft and begin to brown, 5-6 minutes. Add the rice and 1 t. Kosher salt. Toast the rice, stirring continuously, for 5 minutes.

Increase the heat to medium. Add the wine, stir, and cook until the wine is mostly reduced, about 3 minutes. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and simmer for 18-20 minutes until the liquid is absorbed. Remove the pan from the heat and let sit, still covered, for 5 minutes.

Once the rice has rested, remove the lid and fluff with a fork. Cut the remaining 2 T. butter into several pieces. Fold in the butter, remaining sage, Pecorino Romano, and cooked prosciutto. Taste, and add salt if needed.