Chicken With Orange And Tarragon Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken thighs, defatted
• 1/4 teaspoon kosher salt
• 2 cups orange juice, freshly sqeezed
• 2 cups chicken stock, home made is best
• 2 tablespoons fresh tarragon, bruised
• 4 tablespoons ghee

Recipe

• 1 wash chicken, pat dry with paper towels.
• 2 sprinkle with salt.
• 3 in a medium size frying pan heat orange juice, chicken stock, and tarragon to a slow boil.
• 4 add chicken, cook 8-10 minutes per side 'til juice runs clear when chicken is pierced.
• 5 remove from pan and keep warm.
• 6 increase burner to medium high.
• 7 reduce sauce by half or more.
• 8 return chicken to pan, cover with sauce, heat 'til warm.
• 9 serve on a bed of jasmine rice, risotto, or couscous.