Chicken with Orange Mustard Sauce
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 236 |
| pro | 26 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 107 mg |
| sodium | 487 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 3% |
| vit C | 27% |
| folate | 9% |
-
1 tbsp (15 mL) vegetable oil
8 chicken thighs (2 lb/1 kg), skinned
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried dillweed
1/4 tsp (1 mL) each salt and pepper
2/3 cup (150 mL) chicken stock
1/2 tsp (2 mL) grated orange rind
1/3 cup (75 mL) orange juice
2 tbsp (25 mL) grainy mustard
2 tsp (10 mL) cornstarch
2 tbsp (25 mL) minced 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
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