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
- 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.