Chicken Thighs with Dijon Mustard Orange Sauce
I am loving chicken thighs right now. They are cheap; about $2 for as package, full of flavor and if you cook them right you get a crispy bit of chicken skin as a little treat with your meal. This recipe is adapted from Epicurios.com’s Chicken Thighs with Creole Mustard Orange Sauce.
4 bone in skin on chicken thighs
1 tbs light olive oil
¾ cup orange juice
¾ cup canned low-salt chicken broth
¼ cup whole-grain Dijon mustard
1 tbs honey
1 tsp hot pepper sauce
Sprinkle chicken on both sides with salt and pepper.
Heat oil in skillet over medium-high heat, add chicken skin side down, cover and cook until skin is brown and crispy, about 6 minutes, flip chicken thighs over cover and cook for 6 minutes.
Add orange juice and broth to skillet. Simmer uncover until chicken is cooked through, about 5 minutes.
Transfer chicken to plate.
To the skillet with the juice/broth mixture whisk in mustard, honey and pepper sauce. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet skin side up. Simmer until heated through, about 1 minute.
I served this with jasmine rice topped with the sauce and then the chicken to retain the crispiness.
This was really good. The chicken thighs were cooked perfectly with a lovely crispy skin. And the sauce was great; a nice bite from the mustard and the orange juice added just the right amount of sweetness. This is a cheap chicken keeper.