Menu for a Late Meal

21 March 2008

Glazed Sweet & Spicy Chicken
orange-mustard sauce, troffie pasta

Glazed Sweet & Spicy Chicken
I have to confess that this recipe, as originally titled, was completely unappealing. It was TB’s choice, but was incredibly, surprisingly, fantastically good (and easy). The epciurious reviews suggested adding garlic, onion, etc., but I (unusually for me) followed the recipe closely. Using chicken parts with bones takes a longer time to cook, but I think the taste is very worth it.

For 4-6 servings:

  • 4 chicken legs or 8 chicken thighs, skinned
  • 1 T olive oil
  • 3/4 C orange juice
  • 3/4 C good quality stock
  • 1/4 C whole grain mustard
  • 2 T honey (I used golden syrup)
  • 1 tsp hot pepper sauce

Sprinkle the chicken thoroughly with salt and pepper. Brown chicken in a heavy skillet over medium-high heat, then add orange juice and stock. Simmer until chicken is cooked through, 20-30 minutes. Remove chicken to a plate and keep warm. Add remaining ingredients to the pan, bring to a boil and then simmer until thickened, about 5 minutes. Return chicken to a skilled and toss in the sauce until heated through. Serve chicken over pasta with steamed vegetables on the side.


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