Pollo con salsa de naranja

Ingredientes

• 8 Boneless, Skinless Chicken Thighs
• 2 Tablespoons Olive Oil
• Salt & Pepper
• 1 1/2 Cups Chicken Broth
• 3/4 Cup Sugar Free Orange Marmalade
• 2 Teaspoons Dijon Mustard
• 1 Tablespoon Red Wine Vinegar
• 2 Teaspoons Cornstarch
• 1 Sweet Red Pepper, Cored, Seeded And Diced
• 2 Cloves Garlic, Peeled & Minced
• 3 Tablespoons Chopped Fresh Parsley

Preparación

1. 1

   Trim the thighs of any excess fat, and...: Trim the thighs of any excess fat, and season with salt and pepper.

2. 2

   Heat the oil in a large, heavy skillet...: Heat the oil in a large, heavy skillet and brown the thighs well on both sides over medium heat, about 7 to 8 minutes.

3. 3

   Remove the thighs to a plate and cover.

4. 4

   Cook the garlic and diced pepper in the...: Cook the garlic and diced pepper in the same pan for 3 or 4 minutes.

5. 5

   Add the chicken broth, marmalade and mustard and...: Add the chicken broth, marmalade and mustard and mix well.

6. 6

   Bring to a boil and cook until the...: Bring to a boil and cook until the sauce has reduced by about 1/3 volume.

7. 7

   Stir together the vinegar and cornstarch and whisk...: Stir together the vinegar and cornstarch and whisk this into the broth mixture and cook until thickened.

8. 8

   Season with salt and pepper.

9. 9

   Reduce the heat to a simmer and return...: Reduce the heat to a simmer and return the chicken to the pan.

10. 10

    Cook over low heat until the thighs are...: Cook over low heat until the thighs are cooked through, about 15 minutes.

11. 11

    Place the thighs onto a platter and spoon...: Place the thighs onto a platter and spoon the sauce on top.

12. 12

    Sprinkle with chopped parsley and serve immediately.