Thursday, July 1, 2010

Perfectly Cookied Orange Honey Chicken

I was zesting an orange for my Orange Madeleine Cookies so I decided to use the juice for dinner. I made a tangy sweet Orange Honey sauce and braised some chicken thighs in it. Greg proclaimed that "the chicken is cooked perfectly!" and I totally agree! I'm so glad I've discovered braising cuz the meat always comes out moist, juicy and so flavorful! We're totally obsessed with Couscous lately so I served my perfect chicken over a bed of Couscous.


1 c orange juice
1 Tbsp light corn syrup
1 Tbsp honey
1/2 Tbsp Dijon mustard
1/2 Tbsp white vinegar
1/8 tsp red pepper flakes
1/4 c all-purpose flour
4 bone-in, skin-on chicken thighs
1 Tbsp vegetable oil
1/2 c onion, chopped
1/2 c sliced mushroom
1 tsp garlic salt
1/2 c chicken broth


1. Whisk orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, salt and pepper together in a small bowl. Dredge the chicken on both sides with flour, patting off excess.

2. Heat oil in Dutch oven over medium-high heat until shimmering, about 2 minutes. Add chicken thighs, skin-side down, and cook, not moving them until skin is crisp and well browned, about 5 minutes; using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer browned chicken to large plate and set aside.

3. Add onion, mushrooms, and salt; sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes.

3. Add orange mixture and broth, scraping pot bottom with wooden spoon to loosen brown bits.

4. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and thickest part of thighs registers 175°F, about 30 minutes, turning chicken pieces with tongs halfway through cooking.

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