Chicken with Orange Mustard Sauce

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 8 chicken thighs skinned
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon dried dillweed
  • 1/4 teaspoon each salt and pepper
  • 2/3 cups chicken stock
  • 1/2 teaspoon grated orange rind
  • 1/3 cup orange juice
  • 2 tablespoons grainy mustard
  • 2 teaspoons cornstarch
  • 2 tablespoons minced fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 487 mg
  • Protein 26 g
  • Calories 236.0
  • Total fat 11 g
  • Cholesterol 107 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Chicken with Orange Mustard Sauce

Login