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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Based on a classic French recipe, the citrus sauce is also delicious with pork chops, game hens, and turkey thighs. Ingredients:
1/2 cup water |
2 tablespoons (1/2-inch) julienne-cut orange rind |
1 tablespoon (1/2-inch) julienne-cut grapefruit rind |
2 teaspoons (1/2-inch) julienne-cut lemon rind |
1 teaspoon (1/2-inch) julienne-cut lime rind |
3/4 cup fresh orange juice |
2 tablespoons fresh grapefruit juice |
2 teaspoons fresh lemon juice |
2 teaspoons fresh lime juice |
3/4 cup low-salt chicken broth |
1/4 cup dry red wine |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 chicken thighs (about 3 pounds), skinned |
1 teaspoon margarine |
1 tablespoon white wine vinegar |
1/2 teaspoon cornstarch |
Directions:
1. Combine first 5 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Drain, reserving citrus rind. Combine citrus rind, citrus juices, broth, wine, and sugar in a small bowl; stir well, and set aside.
2. Sprinkle salt and pepper over chicken. Heat margarine in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Add juice mixture; cover, reduce heat, and simmer 35 minutes. Remove chicken from skillet with tongs or a slotted spoon; set aside, and keep warm.
3. Combine vinegar and cornstarch; stir well. Add cornstarch mixture to juice mixture in skillet; simmer, uncovered, 10 minutes or until thickened and slightly reduced, stirring constantly. Spoon sauce over chicken.
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