Tangy chicken dish a crowd-pleaser

The Prince George Citizen - - AT HOME - Bon­nie S. BENWICK The Wash­ing­ton Post

There are plenty of peo­ple who can­not get be­hind the Zen of kitchen prep work, and I can un­der­stand that even those who do find the chop­ping some­what med­i­ta­tive would be hard­pressed to feel that way on a busy week­night.

So here’s a recipe that in­volves sea­son­ing, pour­ing and stir­ring. The only knife you’ll need is for cut­ting bite-size pieces at the ta­ble. In­gre­di­ents 4 good-size bone­less, skin­less chicken thighs Kosher salt Freshly ground black pep­per 1 1/2 ta­ble­spoons ex­tra-vir­gin olive oil 3/4 cup fresh tan­ger­ine juice (may sub­sti­tute fresh orange juice; see head­note) 3/4 cup no-salt-added chicken broth 1/4 cup whole-grain, spicy brown or Cre­ole mus­tard 1 ta­ble­spoon honey 1 tea­spoon hot pep­per sauce Steps Sea­son the chicken lightly on both sides with the salt and pep­per.

Heat the oil in a non­stick skil­let over medium-high heat. Once the oil shim­mers, add the chicken; cook undis­turbed for about five min­utes un­til browned, then turn them over on their sec­ond sides. Cook for about five min­utes, or un­til just cooked through and browned. Use tongs to trans­fer the chicken thighs to a plate.

Pour the juice and broth into the pan (over medium-high heat); once the liq­uid starts bub­bling, cook for about five min­utes, stir­ring once or twice.

Whisk in the mus­tard, honey and hot pep­per sauce; once the mix­ture re­turns to a boil, cook for five to seven min­utes, to form a sauce that has thick­ened enough to coat the back of a spoon. You can stir once or twice to elim­i­nate any scorch­ing.

Re­duce the heat to medium-low, then re­turn the chicken to the skil­let; Cook for about 1 minute, or just un­til the thighs are heated through, turn­ing to coat them on both sides.

Di­vide the chicken among in­di­vid­ual plates, then spoon the pan sauce over each por­tion.

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