Chicken in Citrus Sauce

  Sue Freeman   posted 04-24-98  

 Chicken in Citrus Sauce 

  1/2 cup water 
  2 tablespoons (1/2-inch) julienne-cut orange rind 
  1 tablespoon (1/2-inch) julienne-cut grapefruit rind 
  2 teaspoons (1/2-inch) julienne-cut lemon rind 
  1 teaspoon (1/2-inch) julienne-cut lime rind 
  3/4 cup fresh orange juice 
  2 tablespoons fresh grapefruit juice 
  2 teaspoons fresh lemon juice 
  2 teaspoons fresh lime juice 
  3/4 cup low-salt chicken broth 
  1/4 cup dry red wine 
  1 teaspoon sugar 
  1/4 teaspoon salt 
  1/4 teaspoon pepper 
  8 chicken thighs (about 3 pounds), skinned 
  1 teaspoon margarine 
  1 tablespoon white wine vinegar 
  1/2 teaspoon cornstarch 

  Based on a classic French recipe, the citrus sauce is also 
  delicious with pork chops, game hens, and turkey thighs. 

  Combine first 5 ingredients in a small saucepan; bring to a boil. 
  Cover, reduce heat, and simmer 10 minutes. Drain, reserving 
  citrus rind. Combine citrus rind, citrus juices, broth, wine, and 
  sugar in a small bowl; stir well, and set aside. 

  Sprinkle salt and pepper over chicken. Heat margarine in a large 
  nonstick skillet over medium-high heat. Add chicken; cook 3 
  minutes on each side. Add juice mixture; cover, reduce heat, and 
  simmer 35 minutes. Remove chicken from skillet with tongs or a 
  slotted spoon; set aside, and keep warm. 

  Combine vinegar and cornstarch; stir well. Add cornstarch mixture 
  to juice mixture in skillet; simmer, uncovered, 10 minutes or 
  until thickened and slightly reduced, stirring constantly. Spoon 
  sauce over chicken. Yield: 4 servings 


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