In my recent quest for recipes that are both healthy and delicious I have been making a lot of poultry recipes, which as you know if you follow IFF is one of my favorite foods. I chose chicken thighs for this recipe as they are less expensive than chicken breasts yet have a lot of flavor and remain moist when cooked, but you could use chicken breasts if you prefer. I wanted to create an orange sauce using marmalade, but was initially concerned that most marmalades contain such high quantities of sugar but I stumbled across a Smucker’s sugar free brand that had only 10 calories per tablespoon. This brand also had a fresh, clean orange flavor and I found it worked out perfectly in this recipe. I made this dish twice now, and after tweaking the ingredients just a bit, I love how it turned out and know I’ll make it many times in the future. This dish actually keeps well, and I found that even when slowly reheated the next day, the chicken stayed moist and tender.
Deborah Mele 2011
Chicken With Savory Orange Sauce
Meaty chicken thighs become elegant in this easy entree.
- 8 Boneless, Skinless Chicken Thighs
- 2 Tablespoons Olive Oil
- Salt & Pepper
- 1 1/2 Cups Chicken Broth
- 3/4 Cup Sugar Free Orange Marmalade
- 2 Teaspoons Dijon Mustard
- 1 Tablespoon Red Wine Vinegar
- 2 Teaspoons Cornstarch
- 1 Sweet Red Pepper, Cored, Seeded And Diced
- 2 Cloves Garlic, Peeled & Minced
- 3 Tablespoons Chopped Fresh Parsley
- Trim the thighs of any excess fat, and season with salt and pepper.
- Heat the oil in a large, heavy skillet and brown the thighs well on both sides over medium heat, about 7 to 8 minutes.
- Remove the thighs to a plate and cover.
- Cook the garlic and diced pepper in the same pan for 3 or 4 minutes.
- Add the chicken broth, marmalade and mustard and mix well.
- Bring to a boil and cook until the sauce has reduced by about 1/3 volume.
- Stir together the vinegar and cornstarch and whisk this into the broth mixture and cook until thickened.
- Season with salt and pepper.
- Reduce the heat to a simmer and return the chicken to the pan.
- Cook over low heat until the thighs are cooked through, about 15 minutes.
- Place the thighs onto a platter and spoon the sauce on top.
- Sprinkle with chopped parsley and serve immediately.