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Wow! I loved this. I found this recipe on Epicurious and, sure enough, it was also posted on 'Zaar. I used 8 thighs but didn't quite double the sauce ingredients (I used about 1 cup of orange juice and the rest of the ingredients in appropriate amounts. There was lots of sauce for the rice that I served it with.) I used a combination of whole grained mustard and regular Dijon, since I didn't have the creole mustard. I used Tabasco sauce, but not even a whole teaspoon. This had a great flavour, very savoury, just a little sweet. The orange juice didn't predominate like I thought it might. But the mustard was also just a nice flavour, definitely there, but a team player rather than a "prima donna". This was so simple, but had a real "star" quality flavour. I will definitely make this again!
A great recipe, made as written, usually with French grainy mustard and fresh OJ when possible. (Tamaretta, you'll probably never see this, but please don't review a recipe if you haven't tried it as written) We always love it, as do our guests. We adjust the sweetness, heat, and mustard flavors of the sauce just before returning the chicken to the pan, and it's always delicious.
A great weeknight meal. We served with some garlic rice and green beans. Nice flavor, no changes. The sauce seemed to take alittle longer than suggested to thicken up, but otherwise great. Thanks for posting!
This made a very easy and tasty weeknight dinner. We aren't huge mustard fans, so I went easy on the mustard (1 TBSP) and forgot the pepper sauce so it was kind of bland. Next time I might add some sage or poultry seasoning to the "gravy". Thanks for posting!
My mother in law gave me this recipe. We liked it so well that I decided to post it and, lo and behold, you've already done it. It is excellent, easy and inexpensive.
For flavor I would give this 5 stars plus. I used 5 thighs and found there was an over abundance of sauce. It was delicious but just too much of it. Even after simmering it it was a bit thin so I added 1 tbsp of cornstarch mixed in 2 tbsp of cold water. Served with boiled potatoes, steamed carrots & frozen peas. Thanks southern chef for a recipe that will be made again