Ingredients
-
4
-
1 1/2
-
3/4
-
3/4
-
1/4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Chicken Thighs With Creole Mustard-Orange Sauce, 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 , A great recipe, made as written, usually with French grainy mustard and fresh OJ when possible (Tamaretta, you’ll probably never see this, but please don’t review a recipe if you haven’t tried it as written) We always love it, as do our guests We adjust the sweetness, heat, and mustard flavors of the sauce just before returning the chicken to the pan, and it’s always delicious , A great weeknight meal We served with some garlic rice and green beans Nice flavor, no changes The sauce seemed to take alittle longer than suggested to thicken up, but otherwise great Thanks for posting!
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Steps
|
1
Done
|
Sprinkle Chicken on Both Sides With Salt and Pepper. Heat Oil in Heavy Medium Skillet Over Medium-High Heat. Add Chicken and Saut Until Brown, About 6 Minutes Per Side. |
|
2
Done
|
Add Orange Juice and Broth to Skillet. Simmer Until Chicken Is Cooked Through, About 5 Minutes. Transfer Chicken to Plate. |
|
3
Done
|
Add Mustard, Honey and Pepper Sauce to Skillet. Increase Heat and Boil Until Sauce Thickens Enough to Coat Spoon, Whisking Occasionally, About 7 Minutes. |
|
4
Done
|
Return Chicken to Skillet. Simmer Until Heated Through, About 1 Minute. |
|
5
Done
|
Transfer Chicken to Plates; Top With Sauce and Serve. |
|
6
Done
|
Serves 2, Can Be Doubled. |
