Sweet Tea Braised Chicken Thighs

1. 1

   in a sauce pan bring 6 cups of water to a boil, add tea bags and simmer for 2 minutes, then remove from heat and allow to steep 3 - 5 minutes until the brew is quite strong and dark

2. 2

   remove tea bags and add lemon juice, orange juice, molasses and honey, whisking until dissolved; set aside

3. 3

   in a large, deep skillet heat the oil over high heat

4. 4

   generously season both sides of the chicken thighs and once the pan is smoking, place the side that had the skin down into the pan and allow to sear 3-4 minutes

5. 5

   once the thighs have a golden brown sear turn them over to sear the other side

6. 6

   once the second side is seared, turn the thighs over again and pour the steeped tea mixture over top

7. 7

   allow to come to a boil and then reduce to barely a simmer for about 5-8 minutes or until thighs are cooked through

8. 8

   remove thighs to a serving platter, tent with foil and keep remaining cooking liquid over high heat to reduce to sauce consistency, about 12-15 minutes

9. 9

   pour sauce over top of the thighs and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.