Vanilla Balsamic Chicken

• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup balsamic vinegar
• 1/4 cup finely chopped shallots
• 1/4 cup packed brown sugar
• 1/4 teaspoon grated orange rind
• 1/4 cup fresh orange juice
• 1 (2-inch) piece vanilla bean, split lengthwise
• 3/4 teaspoon salt, divided
• 16 skinless, boneless chicken thighs (about 2 pounds)
• Cooking spray
• 1/2 teaspoon freshly ground black pepper
• Orange rind strips (optional)

1. Preheat oven to 450u0b0.
2. Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.
3. Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450u0b0 for 10 minutes.
4. Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 180u0b0. Garnish with orange rind, if desired.

chicken broth, balsamic vinegar, shallots, brown sugar, orange rind, orange juice, vanilla bean, salt, skinless, cooking spray, freshly ground black pepper, orange rind strips

Taken from www.myrecipes.com/recipe/vanilla-balsamic-chicken (may not work)