Chicken Thighs With Creole Mustard Orange Sauce
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.
Steps
Sprinkle chicken on both sides with salt and pepper.
Heat oil in heavy medium skillet over medium-high heat.
Add chicken and saut 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.
Ingredients
boneless skinless chicken thighs, olive oil, orange juice, low sodium chicken broth, creole mustard, honey, hot pepper sauce