Chicken with Orange Mustard Sauce

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	236236 cal
pro	26 g26g pro
total fat	11 g11g total fat
sat. fat	2 g2g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	107 mg107mg chol
sodium	487 mg487mg sodium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit A	33 vit A
vit C	2727 vit C
folate	99 folate

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Grainy mustard adds a bit of texture to the sauce, but you can use Dijon. Garnish with orange wedges and serve with pears and short pasta, such as orzo.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
8 (2 lb/1 kg) chicken thighs , skinned8 8(2 lb/1 kg) chicken thighchicken thighs, skinned
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp dried dillweed 1/2 1/2tsp tspdried dillweed
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
2/3 cup chicken stock 2/3 2/3cup cupchicken stock
1/2 tsp grated orange rind 1/2 1/2tsp tspgrated orange rind
1/3 cup orange juice 1/3 1/3cup cuporange juice
2 tbsp grainy mustard 2 2tbsp tbspgrainy mustard
2 tsp cornstarch 2 2tsp tspcornstarch
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley

Preparation

In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.

Drain fat from pan; fry onion, garlic, dill, salt and pepper over medium heat until softened, 5 minutes. Add stock, orange rind and juice, and mustard; bring to boil, scraping up any brown bits.

Return chicken and any juices to pan; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month. Reheat to continue.)

Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and simmer until thickened, 1 minute. Stir in parsley.

Additional information :

Slow Cooker Chicken with Orange Mustard Sauce: Do not remove skin. After browning chicken, transfer to slow cooker. Continue with recipe, scraping stock mixture into slow cooker. Cover and cook on low for 4 hours.

Skim off any fat. Whisk 1/4 cup (50 mL) water with 2 tbsp (25 mL) cornstarch and stir into slow cooker; cover and cook on high for 10 minutes or until thickened. Remove skin if desired. Stir in parsley.

Source : Canadian Living Magazine: April 2005