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Chicken Thighs in Orange Dijon Herb Sauce
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Serves 4 |
Surprisingly easy and ready in under an hour.
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Ingredients:
4 tablespoons olive oil
2 lb boneless skinless chicken thighs
1/3 cup fresh orange juice
6 tablespoons Dijon mustard
2 cloves garlic, minced
4 teaspoons orange zest
1 teaspoon dry tarragon
1/2 teaspoon dry thyme
Kosher salt, to taste
Cracked black pepper, to taste
1 cup dry white wine
8 oz pearl onions, trimmed and peeled
2 cups peeled and sliced carrots
Directions:
Preheat the oven to 450° F.
Season the chicken thighs with a small amount of salt and pepper.
Pour 2 tablespoon of olive oil into an oven-safe skillet and swirl. Bring to medium-high heat. Add the chicken and let sear for about 4 minutes per side. Transfer the chicken to a plate.
Pour the remaining olive oil into a small bowl. Add the orange juice, Dijon mustard, minced garlic, orange zest, tarragon and thyme. Stir together until well mixed. Set aside.
Reduce heat to medium. Pour the wine into the skillet and let simmer for 1-minute, then add the onions. Cook and stir until the wine has reduced by half, then add the carrots and chicken thighs. Pour the orange juice mixture over top. Season with salt and pepper.
Transfer the skillet to the oven. Roast for 25-minutes. Then remove from the oven.
Distribute the chicken and vegetables amongst serving plates. Enjoy!
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Chicken Thighs in Orange Dijon Herb Sauce
Serves 4
Ingredients:
4 tablespoons olive oil
2 lb boneless skinless chicken thighs
1/3 cup fresh orange juice
6 tablespoons Dijon mustard
2 cloves garlic, minced
4 teaspoons orange zest
1 teaspoon dry tarragon
1/2 teaspoon dry thyme
Kosher salt, to taste
Cracked black pepper, to taste
1 cup dry white wine
8 oz pearl onions, trimmed and peeled
2 cups peeled and sliced carrots
Directions:
Preheat the oven to 450° F.
Season the chicken thighs with a small amount of salt and pepper.
Pour 2 tablespoon of olive oil into an oven-safe skillet and swirl. Bring to medium-high heat. Add the chicken and let sear for about 4 minutes per side. Transfer the chicken to a plate.
Pour the remaining olive oil into a small bowl. Add the orange juice, Dijon mustard, minced garlic, orange zest, tarragon and thyme. Stir together until well mixed. Set aside.
Reduce heat to medium. Pour the wine into the skillet and let simmer for 1-minute, then add the onions. Cook and stir until the wine has reduced by half, then add the carrots and chicken thighs. Pour the orange juice mixture over top. Season with salt and pepper.
Transfer the skillet to the oven. Roast for 25-minutes. Then remove from the oven.
Distribute the chicken and vegetables amongst serving plates. Enjoy!
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