Chicken Thighs With Creole Mustard-Orange Sauce

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.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 4  small boneless skinless chicken thighs (about 12 ounces)
• 1 1⁄2 tablespoons olive oil
• 3⁄4 cup  orange juice
• 3⁄4 cup  canned low sodium chicken broth
• 1⁄4 cup creole mustard or 1⁄4 cup  whole grain Dijon mustard
• 1  tablespoon honey
• 1  teaspoon  hot pepper sauce

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.