Pan-Seared and Baked Chicken with Citrus Beer Glaze and Orange Arugula Greens

Regardless of what we are eating for dinner, I’ve reeeeeally been trying to make a little salad to go with it and 99% of the time that consists of an arugula base. I’m convinced it has something to do with my weird infatuation with bitter vegetables like kale and brussels sprouts. The pepperiness just gets me. And this chicken is sort of sweet, a little tangy and compliments it perfectly.

Citrus Beer Glazed Chicken:
½ cup beer
¼ cup orange juice, freshly squeezed
3 Tbsp. orange marmalade
1 tsp. orange zest, freshly grated
2 cloves garlic, minced
2 Tbsp. extra-virgin olive oil
1½ lbs chicken thighs and/or drumsticks, boneless
1 tsp. sea salt
1 tsp. black pepper, freshly ground

Orange Arugula Greens:
6 cups baby arugula
½ red onion, thinly sliced
1 tangerine or orange, segmented
3 Tbsp. extra-virgin olive oil
1 Tbsp. orange juice, freshly squeezed
2 tsp. red wine vinegar
¼ tsp. sea salt
¼ tsp. black pepper, freshly ground
3 Tbsp. pinenuts, toasted

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Combine ¼ cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over medium heat. Whisk until the mixture comes to a boil, then reduce the heat to medium-low and simmer until slightly thick, for about 6-8 minutes.

Heat a large oven-safe skillet (I like cast iron) over medium-high heat and add the olive oil. Season the chicken with the salt and pepper and add it to the skillet, searing on both sides until deeply golden, about 2-3 minutes per side. After the second side is seared, add the ¼ cup of beer to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the orange mixture and turn off the heat.

Place the chicken in the oven uncovered and bake for 20 minutes. Every 5 minutes, baste the chicken with the glaze in the bottom of the pan.

Orange Arugula Greens:
Combine arugula, tangerine and onion in a large bowl with a pinch of salt and pepper. Whisk together the oil, juice, vinegar, salt and pepper until combined, then pour half on the greens and toss well to coat. Save the mixture for extra dressing if desired. Sprinkle the pine nuts on the salad and toss once more.

Serve immediately with the chicken.

Makes 4 servings.