Thursday, September 18, 2008

Chicken Thighs with Orange Glaze

1/2 c. white wine
1/4 c. red wine vinegar
1/4 c. orange juice
2 tbl lime juice
3 tbl soy sauce
2 tbl fresh thyme leaves (or 1 tbl dried thyme)
1 clove garlic, minced
1 tbl honey
1 tsp minced fresh ginger
8 chicken thighs

Remove the skin and fat from the chicken, if desired (the meat will be more moist if you leave it on and remove it after cooking, however).

In a large skilled, combine wine, vinegar, juices, soy sauce, thyme, garlic, honey and ginger. Bring to a boil over medium-high heat. Add chicken, skin side down. Reduce heat to low, cover and simmer 15 min. Remove cover, turn chicken over, and cook for another 15-20 min. or until chicken juices run clear and most of cooking liquid is evaporated.

8 servings

No comments: