Chicken Thighs With Creole Mustard-Orange Sauce

READY IN: 35mins
Bergy
Recipe by southern chef in louisiana

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.

Top Review by Paja

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!

Ingredients Nutrition

Directions

  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.

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