Orange Balsamic Chicken Thighs-Rachel Ray - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
8 chicken thighs, boneless, skinless, quartered
2 sprigs fresh rosemary (or 1 tsp dried)
1/4 cup balsamic vinegar
1/4 cup orange, marmelade
3 cups Baby Spinach
1/3 cup honey roasted pecan, chopped (optional)

Preparation

Heat the olive oil over medium high heat.
Season the chicken with salt and pepper and add to the hot skillet.
Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes.
Transfer the chicken to a platter.
Wisk the balsamic vinegar and marmelade into the skillet.
Lower the heat and simmer for 1 minute.
return the chicken to the pan and coat with the sauce.
Remove the pan from the heat and stir in the baby spinach, stirring till wilted and coated with sauce.
Sprinkle the pecans on the chicken and serve.