Chicken Thighs With Creole Mustard-Orange Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie. Ingredients:
4 small boneless skinless chicken thighs (about 12 ounces) |
1 1/2 tablespoons olive oil |
3/4 cup orange juice |
3/4 cup canned low sodium chicken broth |
1/4 cup creole mustard or 1/4 cup whole grain dijon mustard |
1 tablespoon honey |
1 teaspoon hot pepper sauce |
Directions:
1. 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.
2. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate.
3. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.
4. Return chicken to skillet. Simmer until heated through, about 1 minute.
5. Transfer chicken to plates; top with sauce and serve.
6. Serves 2, can be doubled.
|
|