Another great recipe from epicurious.com. It was quick and easy to make and it calls for few ingredients. It’s not particularly unhealthy either. In addition, Mike, Camila and I LOVED it. Indeed, Camila asked if we could have that chicken every night. Alas, Michaela hated it – she found the honey mustard flavor too strong. So I don’t think I’ll be making this dish again, which is a pity as it’s so good. If I were to make it again, I’d serve it with plain couscous.
Here is the recipe I made, somewhat modified from the epicurious.com one. It serves about 4 adults.
– 12 skinless/boneless chicken thighs
– salt & pepper to taste
– olive oil
– 2 cups orange juice
– 2 cups chicken broth
– 2/3 cup honey mustard
Sprinkle chicken thighs with salt and pepper. Heat the oil over medium-high heat, in a wide, deep, frying pan. Place the thighs on the pan and cook until brown on both sides, about 6 minutes per side. You may need to do this in batches.
Drain any extra fat from the pan, return all thighs to the pan (if needed) and add the orange juice and chicken broth to the pan. Continue cooking (uncovered) over medium-high heat until the chicken is done, about 7 more minutes. Remove chicken and add the honey mustard. Mix well and boil until the sauce thickens, about 15 minutes.
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