Chicken Thighs with Creole Mustard-Orange Sauce
Source of Recipe
Bon Appétit
List of Ingredients
- 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
Instructions
- 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.
- Serves 2, can be doubled.
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