Ingredients
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8 chicken thighs, skinned & boneless
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4 tablespoons shallots, chopped
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6 roasted garlic cloves, chopped
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1 jalapeno pepper, finely chopped
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salt & pepper
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1/4 cup dry sherry
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1/4 cup water
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2 teaspoons orange zest
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1/2 cup fresh orange juice
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3 teaspoons cornstarch
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3 tablespoons water
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1 tablespoon brown sugar
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2 slices oranges, 1/4-inch thick
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1 cup button mushroom, sliced
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1 teaspoon hot smoked paprika
Instructions
- Lightly spray a skillet with Pam and brown the thighs on both sides.
- Season with Salt & Pepper.
- Place thighs in an oven proof dish and sprinkle with the paprika.
- Cover the thighs with the shallots, mushrooms, garlic and Jalapeno (or green peppers) Set aside.
- In a saucepan combine the water (1/4 cup), Orange zest, orange juice & Brown sugar.
- Mix the corn starch with the 3 tbsp of water and add to the sauce.
- Bring sauce to a boil & simmer for apprx 5 minutes.
- Mix in the sherry and grand Marnier.
- Cut each slice of orange into 4 pieces.
- Place 2 pieces of orange on each thigh.
- Spoon the sauce over the chicken.
- Bake in 375 oven for apprx 35 minutes or until done.
- Baste a couple of times during baking.
- Use parsley as a garnish if you wish.