Vanilla Balsamic Chicken

1/2 cup chicken broth
1/2 cup balsamic vinegar
1/4 cup finely chopped shallots
1/4 cup packed brown sugar
1/4 tsp. grated orange rind
1/4 cup fresh orange juice
1 (2-inch) piece vanilla bean, split lengthwise
3/4 tsp. salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)

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.

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.
Bake at 450° for 10 minutes.

Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth
mixture over chicken; bake 15 minutes or until a thermometer registers 180°.

Serve with, Date-Nut Haroset if desired.