Chicken With Orange and Tarragon Sauce

I got this from my friend George in Pahala on the 'Big Island'. Not only is it quick and easy, it's delicious. He and I both prefer the rich taste of chicken thighs over the milder taste of breasts.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken thighs, defatted
• 1⁄4 teaspoon kosher salt
• 2  cups  orange juice, freshly sqeezed
• 2  cups  chicken stock, home made is best
• 2  tablespoons fresh tarragon, bruised
• 4  tablespoons ghee

Directions

1. Wash chicken, pat dry with paper towels.
2. Sprinkle with salt.
3. In a medium size frying pan heat orange juice, chicken stock, and tarragon to a slow boil.
4. Add chicken, cook 8-10 minutes per side 'til juice runs clear when chicken is pierced.
5. Remove from pan and keep warm.
6. Increase burner to medium high.
7. Reduce sauce by half or more.
8. Return chicken to pan, cover with sauce, heat 'til warm.
9. Serve on a bed of jasmine rice, risotto, or couscous.