Spicy Blood Orange Olive Oil Chicken with White Balsamic Vinegar

Zest 1 orange and set oranges aside. In a food processor, whirl zest, our white balsamic vinegar, 1 tbsp of our blood orange olive oil, 1/2 tsp. sugar, the salt, and chili flakes until very finely minced, scraping inside of container several times. In a medium sized bowl, pour mixture over chicken and rub into it. Refrigerate for minimum of 2 hours, preferably overnight.

In a small saucepan over medium heat, cook shallots and Shitake mushrooms in remaining blood orange olive oil (1/3 cup), stirring often, until golden brown. Set remaining oil aside.

While shallots cook, cut peel (including all white pith on outside of fruit) from the 2 remaining unzested oranges, following curve of fruit. Working over a bowl, cut between inner membranes to free segments. Squeeze juice from membranes into bowl. Tip juice into a measuring cup; if needed, squeeze zested oranges to make about 4 tbsp. juice. Return juice to segments; set aside. Preheat oven to 450°.

Use remaining blood orange olive oil in pan and brown chicken, skin side down, 4 to 7 minutes. Remove from heat and turn chicken over.

Take browned chicken and roast in the oven until no longer pink in center (cut to test), 12 to 16 minutes.

Meanwhile, add lime juice, fish sauce, 1 tbsp remaining white balsamic vinegar and remaining 1 1/2 tsp. sugar to oranges. Slice cucumber into 1/4-in. rounds. Cut slices in half, then into small triangles.

Set chicken on plates. With a slotted spoon, lift oranges in bowl from dressing and arrange over chicken. Scatter cucumber, half of shallots mushrooms, and the cilantro on top and pour dressing