Mix lemon juice, Worcestershire sauce, 1 Tbsp. garlic and 2 Tbsp. honey in a plastic bag. Add chicken and marinate in fridge for 1 hour.
Heat oil in a large skillet. Remove thighs from marinade, pat dry and sprinkle with salt and pepper. Brown chicken on all sides, about 10 minutes. Remove chicken from pan, add shallots, remaining garlic and crushed red pepper; cook 2 minutes. Return chicken to pan and add orange juice and broth. Simmer, turning once, until chicken is cooked through, about 10 minutes.
Remove chicken to plate. Add mustard, orange zest and remaining honey to skillet. Bring to a boil and whisk until sauce thickens, about 7 minutes. Spoon over chicken and serve.
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!
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.
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