Chicken Thighs With Creole Mustard-Orange Sauce

Total Time
10 mins
25 mins

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.

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  1. 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.
  2. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate.
  3. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.
  4. Return chicken to skillet. Simmer until heated through, about 1 minute.
  5. Transfer chicken to plates; top with sauce and serve.
  6. Serves 2, can be doubled.