Chicken a La Tangerine - Rachael Ray

1. 1

   Season chicken thighs with salt and pepper.

2. 2

   In a large Dutch oven, heat olive oil.

3. 3

   Add the chicken and cook, turning, until browned, about 10 minutes; transfer to a plate.

4. 4

   Add the tangerine juice to the pot, along with chicken broth, orange marmalade, white wine vinegar and crushed red pepper.

5. 5

   Bring to a boil and cook, stirring, until reduced by half, about 5 minutes.

6. 6

   Return the chicken and any juicesb to the pot along with grated tangerine peel and cook, turning the chicken, until the sauce is syrupy, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.