chicken-thighs-with-creole-mustard-orange-sauce-5665.json

{
    "directions": [
        "Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and saut\u00e9 until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve."
    ],
    "ingredients": [
        "4 small skinless boneless chicken thighs (about 12 ounces)",
        "1 1/2 tablespoons olive oil",
        "3/4 cup orange juice",
        "3/4 cup canned low-salt chicken broth",
        "1/4 cup Creole or whole-grain Dijon mustard",
        "1 tablespoon honey",
        "1 teaspoon hot pepper sauce"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Mustard",
        "Saut\u00e9",
        "Quick & Easy",
        "Orange",
        "Fall"
    ],
    "title": "Chicken Thighs with Creole Mustard-Orange Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/chicken-thighs-with-creole-mustard-orange-sauce-5665"
}