Chicken thighs with mustard orange sauce Picture: Deb Lindsey
4 servings

Serve with thin green beans.


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)

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


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 5 minutes until browned, then turn them over on their second sides. Cook for about 5 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 5 minutes, stirring once or twice.

Whisk in the mustard, honey and hot pepper sauce; once the mixture returns to a boil, cook for 5 to 7 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. Serve hot. 

Washington Post