Sweet & Savory Orange Chicken

Ingredients

• 8 whole Boneless, Skinless Chicken Thighs
• 2 Tablespoons Olive Oil
• Salt And Pepper
• 2 whole Garlic Cloves, Peeled And Minced
• 1 whole Red Pepper, Cored, Seeded And Diced
• 1-½ cup Chicken Broth
• ¾ cups Sugar Free Marmalade
• 2 teaspoons Dijon Mustard
• 1 Tablespoon Red Wine Vinegar
• 1 teaspoon Cornstarch
• 3 Tablespoons Fresh Chopped Parsley

Preparation Instructions

Trim the thighs of any excess fat. Season with salt and pepper. Heat the oil in a large, heavy skillet and brown the thighs well on both sides over medium heat, about 7 to 8 minutes. Remove the thighs to a plate and cover.

Cook the garlic and diced pepper in the same pan for 3 or 4 minutes. Add the chicken broth, marmalade and mustard and mix well. Bring to a boil and cook until the sauce has reduced by about 1/3 volume. Stir together the vinegar and cornstarch and whisk this into the broth mixture and cook until thickened. Season with salt and pepper.

Reduce the heat to a simmer and return the chicken to the pan. Cook over low heat until the thighs are cooked through, about 15 minutes. Place the thighs onto a platter and spoon the sauce on top. Sprinkle with chopped parsley and serve immediately.