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.
This recipe can be prepared in 45 minutes or less.
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
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
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