SERVES 4–6, DEPENDING ON SIZE OF THIGHS
Apparently the chefs in the Capitol were rather enamored by fowl paired with orange flavorings. Here’s yet another recipe along that theme.
This recipe uses chicken thighs, which are wonderfully moist and flavorful, and also take a lot less time to cook than a whole roasted bird.
6 BONELESS, SKINLESS CHICKEN THIGHS
3 TABLESPOONS DIJON-STYLE MUSTARD
½ CUP ONION, CHOPPED
¼ CUP PACKED BROWN SUGAR
2 CUPS ORANGE JUICE, DIVIDED
2 TABLESPOONS WHEAT FLOUR
Preheat oven to 375 degrees.
Place chicken in a baking dish. Spread mustard evenly over the chicken and place chopped onion on top of chicken.
Coat lightly with ¼ cup of brown sugar and pour in just enough orange juice to cover chicken.
Bake for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan.
Whisk flour into sauce in saucepan.
Add enough orange juice to make a sauce, and heat on high until the sauce thickens.
Place chicken on a serving dish; pour sauce over the chicken.