Chicken Thighs with Mustard-Citrus Sauce

Great! Recommend draining off some of the fat before finishing the sauce.

I was nervous about this one because there are a few "not worth it" comments and I'm no cook, so if something's a little difficult, I could easily destroy it. I DID almost destroy my iron/enamel pan because while browning the chicken, the pan just burned, burned, burned. So I finished browning and transferred to a nonstick pan and everything was fine. It's a good amount of work but not difficult at all. I had everything ready to go so when I made it, there was no measuring or anything...just read, pour, stir...read, pour, stir. :) The dish was an absolute hit. Everyone LOVED it. Of course there's NO WAY it's a serving for 8. Definitely four. Everyone immediately went for two. One thigh is nothing! Oh, and definitely top with chopped parsley. I'd love to try it again, with chicken breasts. Enjoy!

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This was more work than I anticipated, however the finished product was great. I loved the sauce.

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We loved this recipe. A touch of sweet and sour with a touch of spice. Fast and easy preparation.

This recipe is delicious. I added fresh thyme and used fresh squeezed oj but only used half of what the recipe called for. This recipe is a keeper!

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I thought it was company worthy. It was a little time consuming. I followed all the steps but after adding the orange juice to the pan in step two I put the skillet in the oven at 350 for 40 minutes and the chicken browned up beautifully on the top. It sometimes tastes stewed when done on the stove top in sauce. I also forgot to add the honey in the last step but it was not missed. I served it with brown rice and sweet peas. The sauce alone was worth the work. I think it would also we good with pork chops.