Post by artraveler on Jan 30, 2020 11:15:10 GMT -8
HONEY-CITRUS CHICKEN THIGHS
SERVINGS: 4-6
Ingredients
• 8 chicken thighs (about 1 1/3 pounds) Skinless and boneless thighs is an option to reduce fat.
• Kosher salt to taste
• ground, black garlic pepper to taste
• extra-virgin olive oil, enough to cover pan
• 3/4 cup thinly sliced red onion (about 1/2 a large onion) You can substitute shallots or Vidalia onions
• 1/2 cup fresh orange juice (about 1-2 large orange) Zest the orange for more orange kick
• 3 tablespoons honey. Regular honey is good but if you can find a fruit honey it adds an extra layer of flavor. I used an Israeli strawberry/vanilla honey that was very good.
• ¼ cup chicken stock, if needed to thin sauce
• 1 thin-skinned lemon halved and thinly sliced in half-rounds. If you desire a stronger contrast juice a lemon and add
• 1/2 teaspoon dried oregano
• ½ cup sliced mushrooms
Steps
Pat the chicken pieces dry with a clean towel. Season both sides with salt and garlic pepper. Let the chicken rest at room temperature while you prep other ingredients.
Preheat the oven to 200 degrees.
In a large, nonstick skillet or a well-seasoned cast-iron skillet over medium-high heat, heat the oil until shimmering. Reduce the heat to medium. Working in batches, if necessary, and without overcrowding the pan, add the thighs and sear, without moving, until golden brown on one side, about 10 minutes. Flip each piece and repeat on other side until browned, about 6 more minutes.
If the chicken sticks, use a thin spatula to gently loosen. The chicken is done when an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh. Transfer the browned chicken to an ovenproof dish, cover and keep warm in the oven.
It is a good idea to drain the fat from the pan before adding the rest of the items. A little olive oil will help keep sticking to a minimum. I like a little butter also.
In the same pan over medium heat, add the onions, mushrooms and cook until softened, about 4 minutes. Add the orange juice, honey, water, lemon slices and oregano and bring to a boil. Then reduce the heat and simmer for about 2 minutes, scraping any browned bits that stuck to the pan.
When the lemon slices are softened and the sauce is thickened, return the chicken thighs to the pan, turning each piece several times to coat in the sauce. If desired, place the chicken on a serving platter. Spoon the sauce over each piece. Sprinkle with fresh basil or parsley, if desired, and serve.
SERVINGS: 4-6
Ingredients
• 8 chicken thighs (about 1 1/3 pounds) Skinless and boneless thighs is an option to reduce fat.
• Kosher salt to taste
• ground, black garlic pepper to taste
• extra-virgin olive oil, enough to cover pan
• 3/4 cup thinly sliced red onion (about 1/2 a large onion) You can substitute shallots or Vidalia onions
• 1/2 cup fresh orange juice (about 1-2 large orange) Zest the orange for more orange kick
• 3 tablespoons honey. Regular honey is good but if you can find a fruit honey it adds an extra layer of flavor. I used an Israeli strawberry/vanilla honey that was very good.
• ¼ cup chicken stock, if needed to thin sauce
• 1 thin-skinned lemon halved and thinly sliced in half-rounds. If you desire a stronger contrast juice a lemon and add
• 1/2 teaspoon dried oregano
• ½ cup sliced mushrooms
Steps
Pat the chicken pieces dry with a clean towel. Season both sides with salt and garlic pepper. Let the chicken rest at room temperature while you prep other ingredients.
Preheat the oven to 200 degrees.
In a large, nonstick skillet or a well-seasoned cast-iron skillet over medium-high heat, heat the oil until shimmering. Reduce the heat to medium. Working in batches, if necessary, and without overcrowding the pan, add the thighs and sear, without moving, until golden brown on one side, about 10 minutes. Flip each piece and repeat on other side until browned, about 6 more minutes.
If the chicken sticks, use a thin spatula to gently loosen. The chicken is done when an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh. Transfer the browned chicken to an ovenproof dish, cover and keep warm in the oven.
It is a good idea to drain the fat from the pan before adding the rest of the items. A little olive oil will help keep sticking to a minimum. I like a little butter also.
In the same pan over medium heat, add the onions, mushrooms and cook until softened, about 4 minutes. Add the orange juice, honey, water, lemon slices and oregano and bring to a boil. Then reduce the heat and simmer for about 2 minutes, scraping any browned bits that stuck to the pan.
When the lemon slices are softened and the sauce is thickened, return the chicken thighs to the pan, turning each piece several times to coat in the sauce. If desired, place the chicken on a serving platter. Spoon the sauce over each piece. Sprinkle with fresh basil or parsley, if desired, and serve.
