Chicken a La Tangerine - Rachael Ray
- Season chicken thighs with salt and pepper.
- In a large Dutch oven, heat olive oil. Add the chicken and cook, turning, until browned, about 10 minutes; transfer to a plate.
- Add the tangerine juice to the pot, along with chicken broth, orange marmalade, white wine vinegar and crushed red pepper. Bring to a boil and cook, stirring, until reduced by half, about 5 minutes.
- Return the chicken and any juicesb to the pot along with grated tangerine peel and cook, turning the chicken, until the sauce is syrupy, about 10 minutes.