Chicken A La Tangerine- Week #1

Scott said this was a "keeper." I served it with Thai Jasmine Rice and Peas. It came out the Rachel Ray magazine.

INGREDIENTS:

1 1/2 pounds chicken thighs or drumsticks

Salt and pepper

2 tablespoons extra-virgin olive oil

Juice of 6 tangerines

1/2 cup chicken broth

1/4 cup orange marmalade

2 tablespoons white wine vinegar

1/2 teaspoon crushed red pepper

1 tablespoon grated tangerine peel

DIRECTIONS:

Season 1 1/2 pounds chicken thighs or drumsticks with salt and pepper. In a large Dutch oven, heat 2 tablespoons extra-virgin olive oil. Add the chicken and cook, turning, until browned, about 10 minutes; transfer to a plate. Add the juice of 6 tangerines (about 1 cup) to the pot, along with /2 cup chicken broth, 1/4 cup orange marmalade, 2 tablespoons white wine vinegar and 1/2 teaspoon crushed red pepper. Bring to a boil and cook, stirring, until reduced by half, about 5 minutes. Return the chicken and any juices to the pot along with 1 tablespoon grated tangerine peel and cook, turning the chicken, until the sauce is syrupy, about 10 minutes.

HERE’S WHAT I DID:

We really aren’t big fans of gnawing it off the bone. Scott prefers boneless white meat. So I used chicken breasts. I wanted the recipe to be kid-friendly so I added the red pepper after it was on plates. The red pepper really takes this recipe to the next level. I took a few bites without it and was surprised by how big a difference it actually made.

NEXT TIME:

I will add a touch of cornstarch to thicken the sauce. This could be stirred into the juice before it goes in the pan.

** I think this would be good with kumquats or oranges if tangerines weren't available.