Chicken: orange-honey glazed thighs

By blum099

When reducing the glaze in step 4..pan is hot.
If glaze looks dry during baking add up to 2 tbls of juice to the pan.
When chicken i cooked transfer to plat to rest and scrape the glaze back into the skillet to be reduced

Ingredients

• 1 1/2 cup orange juice plus an additional 2 tbls
• 1/3 cup light corn syrup
• 3 tbls honey
• 1 tbls dijon mustard
• 1 tbls distilled white vinegar
• 1/8 teaspoon red pepper flakes
• 1/2 cup all purpose flour
• 8 bone-in skin-on chiken thighs about 6 oz each. trimmed of excess fat, with three diagonal slahses on the skin
• 2 teaaspoons vegetable oil
• 1 medium shallot, minced (about 3 tbls)

Preparation

Step 1

1. adjust oven rack to middle position and heat oven to 375 . Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides iwth salt and pepper. Working with one chicken thigh at a time coat chicken iwth flour patting off excess
2. heat oil in ovenproof 12 inch skillet over medium heat until shimmering. Add chicken thighs skin-side down, cook until well browned and most of fat has rendered from skin, 8-14 minutes. Turn chiken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate
3. Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1-2 minues. Increased heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup 6-10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs , dip each chiken thigh in pooled glaze to coat evenly and place skin-side up in skillet.
4. transfer skillet to voen and bake chicken until thickest part of thighs registers 175 , on instant-read thermometer, 20-25 minutes. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat and cook glaze stirring constantly, until thick and syrupy about 1 minute. Remove pan from heat and whisk in remaining 2 tbls orange juice. Spoon 1 teaspoon glaze over each thigh and serve, passing reamining glaze at table