Name: Chicken Thighs with Creole Mustard-Orange Sauce
Yield: Serves 2, can be doubled
Ingredients: 4 small skinless boneless chicken thighs (about 12 ounces); 1 1/2 tablespoons olive oil; 3/4 cup orange juice; 3/4 cup canned low-salt chicken broth; 1/4 cup Creole or whole-grain Dijon mustard; 1 tablespoon honey; 1 teaspoon hot pepper sauce

At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie.

This recipe can be prepared in 45 minutes or less.

Recipe notes

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