Chicken Thighs With Mustard-Orange Sauce 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Oct 24, 2017

Unless you are buying bone-in, skin-on chicken thighs and butchering them yourself (which is easy to do; pull off the skin and make a few cuts to release the single bone, then save the bones for making stock), there is no need for a knife in this easy recipe. No chopping!

We used fresh tangerine juice instead of fresh orange juice, which put a little extra citrus zip in the sauce. But orange juice will work fine.

Serve with thin green beans (haricots verts).


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 4 good-size boneless, skinless chicken thighs (see headnote)
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 cup fresh tangerine juice (may substitute fresh orange juice; see headnote)
  • 3/4 cup no-salt-added chicken broth
  • 1/4 cup whole-grain, spicy brown or Creole mustard
  • 1 tablespoon honey
  • 1 teaspoon hot pepper sauce

Directions

Season the chicken lightly on both sides with the salt and pepper.

Heat the oil in a nonstick skillet over medium-high heat. Once the oil shimmers, add the chicken; cook undisturbed for about 5 minutes until browned, then turn them over on their second sides. Cook for about 5 minutes, or until just cooked through and browned; they will sputter so using a splatter screen will be helpful here. Use tongs to transfer the chicken thighs to a plate.

Pour the juice and broth into the pan (over medium-high heat); once the liquid starts bubbling, cook for about 5 minutes, stirring once or twice.

Whisk in the mustard, honey and hot pepper sauce; once the mixture returns to a boil, cook for 5 to 7 minutes, to form a sauce that has thickened enough to coat the back of a spoon. You can stir once or twice to eliminate any scorching.

Reduce the heat to medium-low, then return the chicken to the skillet; Cook for about 1 minute, or just until the thighs are heated through, turning to coat them on both sides.

Divide the chicken among individual plates, then spoon the pan sauce over each portion. Serve hot.

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Recipe Source

Adapted from “The Bon Appetit Fast Easy Fresh Cookbook,” by Barbara Fairchild (Wiley, 2008).

Tested by Bonnie S. Benwick.

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