Orange-Balsamic Glazed Chicken

Ingredients

• 4 cups baby arugula 
• 0.3 cup balsamic vinegar 
• 0.5 cup chicken stock see 
• 2 sprigs rosemary fresh chopped
• 2 tablespoons olive oil extra-virgin
• 0.3 cup orange marmalade 
• 1 teaspoon poultry seasoning 
• 4 servings salt and pepper black freshly ground
• 2  scallions finely chopped
• 2 pounds chicken thighs dark light boneless skinless or any combination of and meat

Equipment

• bowl
• frying pan

Directions

1. In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
2. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
3. In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze.
4. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.