Orange balsamic glazed chicken are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4

Ingredients:

2 tablespoons EVOO (extra-virgin olive oil)

2 pounds boneless skinless chicken, thighs or breasts or a combination of

light and dark meat

Salt and coarse black pepper

1 teaspoon poultry seasoning

2 to 3 sprigs of fresh rosemary, leaves removed and chopped

1/2 cup orange marmalade

¼ cup balsamic vinegar

½ cup chicken stock

2 scallions, white and green parts, finely chopped

4 cups baby arugula

Method:

This is a double recipe in one: Serve either as a stand-alone entrée OR serve the sliced chicken and greens in a delightful puddle of creamy lemon risotto for a meal that will surely impress.

In a large skillet, heat the EVOO over medium-high to high heat.

Season the chicken liberally with salt, pepper, and poultry seasoning. Add the chicken to the pan when the oil ripples and brown for 5 minutes.

Turn the chicken and season with the rosemary. Cook for 5 minutes more. Stir together the marmalade, vinegar, and stock and pour over the chicken.

Let sauce thicken slightly, 2 to 3 minutes, until it reaches a thin glaze consistency. Add the scallions during the last minute of cooking time.

Slice the chicken and serve the pieces topped with the arugula. the chicken and serve the pieces topped with the arugula.