Thursday, August 19, 2010

Orange and Mustard Glazed Chicken Thighs

It's more of a sauce than a glaze but glaze just sounds tastier. I found this recipe in the Atlanta Journal-Constitution Thursday food edition. It's a recipe revised from an old Bon Appetit recipe. It's just too good and too easy to keep to myself.

You could use any type of meat with this, pork chops or tenderloin, chicken breast or thighs, or even wings and drummettes baked in a hot oven until the skin is crisp and tossed in this glaze.

This is my adaptation of a revision.

Orange and Mustard Glazed Chicken Thighs

4 servings

1 to 1 1/2 (I used 1 and 1/4) pounds boneless, skinless chicken thighs or any of the meat mentioned above
8 ounces low sodium chicken stock
1 cup orange juice (I used Simply Orange)
1/3 cup Dijon mustard (I used Maille)
2 tablespoons honey

Rinse and pat dry the chicken and season with pepper. Don't salt them, there is plenty of salt in the mustard to make it very flavorful. Brown chicken on both sides in a lightly oiled hot skillet, 5 minutes per side. Add stock and juice, bring to a boil, reduce heat, cover and simmer for another 5 minutes. Remove the meat to a plate and keep warm. Stir in mustard and honey. Boil until the mixture is thick and can coat the back of a spoon. This will take a good 10-15 minutes. Slice the meat and return to the pan to glaze it and heat through. Devour! Which we did because it was so good.

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