Chicken Thighs with Creole Mustard-Orange Sauce

By lovemygolden

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 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

Preparation

Step 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.

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.

Bon Appétit September 1998