florisandy
Well-known member
This recipe can be prepared in 45 minutes or less.
Yield: Serves 2, can be doubled
4 small skinless boneless chicken thighs (about 12 ounces)
1 1/2 tablespoons olive oil
3/4 cup orange juice
3/4 cup canned low-salt chicken broth
1/4 cup Creole or whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon hot pepper sauce
Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.
Bon Appétit | September 1998 by Frank Brigtsen, Brigtsen's: New Orleans, LA
Yield: Serves 2, can be doubled
4 small skinless boneless chicken thighs (about 12 ounces)
1 1/2 tablespoons olive oil
3/4 cup orange juice
3/4 cup canned low-salt chicken broth
1/4 cup Creole or whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon hot pepper sauce
Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.
Bon Appétit | September 1998 by Frank Brigtsen, Brigtsen's: New Orleans, LA
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