06-05-2009, 11:41 PM | #1 |
Goddess for Life
Join Date: Mar 2007
Location: NY State
Posts: 3,303
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Yummy poultry and sauce!
I used turkey thighs and increased the simmering time.
Chicken Thighs with Creole Mustard-Orange Sauce Bon Appétit | September 1998 by Frank Brigtsen Brigtsen's: New Orleans, LA yield: Serves 2, can be doubled 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... more › Ingredients 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 Preparation 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.
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06-02-2016, 02:36 AM | #2 |
Goddess for Life
Join Date: Mar 2007
Location: NY State
Posts: 3,303
|
OOH, I forgot this... I have chicken thighs in the freezer right now!
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A game that horrible Odessa-person introduced me to: http://www.puzzlepirates.com/?affili...163251&lang=en I'm spreading the addiction by corrupting all my friends (and attempting to make in-game money when they try the game). |
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