Chicken with Orange Mustard Sauce



1 tbsp vegetable oil
8 chicken thighs, skinned
1 onion, chopped
2 cloves garlic, minced
1/2 tsp dried dillweed
1/4 tsp each salt and pepper
2/3 cup chicken stock
1/2 tsp grated orange rind
1/3 cup orange juice
2 tbsp grainy mustard
2 tsp cornstarch
2 tbsp minced fresh parsley

1. In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
2. Drain fat from pan; fry onion, garlic, dill, salt and pepper over medium heat until softened, 5 minutes. Add stock, orange rind and juice, and mustard; bring to boil, scraping up any brown bits.
3. Return chicken and any juices to pan; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month. Reheat to continue.)
4. Whisk cornstarch with 1 tbsp water; whisk into pan and simmer until thickened, 1 minute. Stir in parsley.

Slow Cooker Chicken with Orange Mustard Sauce: Do not remove skin. After browning chicken, transfer to slow cooker. Continue with recipe, scraping stock mixture into slow cooker. Cover and cook on low for 4 hours. Skim off any fat. Whisk 1/4 cup (50 mL) water with 2 tbsp (25 mL) cornstarch and stir into slow cooker; cover and cook on high for 10 minutes or until thickened. Remove skin if desired. Stir in parsley.

4 servings

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