Trying The Orange-Honey Glazed Chicken

Last week I saw the most delicious chicken recipe on the Cook's Illustrated podcast, so I decided to make it tonight. I made a couple small changes to the recipe, but it came out very delicious. The recipe below can be found, unchanged, on the Cook's Illustrated website. The photos are mine.

Ingredients:

1 1/2 cups orange juice
1/3 cup light corn syrup
3 Tbsp honey
1 Tbsp Dijon mustard
1 Tbsp distilled white vinegar
1/4 tsp red pepper flakes
1/8 tsp salt
1/8 tsp black pepper
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts
2 tsp vegetable oil
1 medium onion, minced

Procedure:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, salt and pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.

2. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned (8 to 14 minutes). Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.

3. Pour off all but 1 teaspoon fat from pan. Add onion and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup, 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.

4. Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 15 to 20 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.

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