Orange & Port Sauteed Chicken Thighs

Serves 6-8 people

District Spice Poultry blend
6-8 Boneless skinless chicken thighs
1 tbsp Olive oil
Less than 1/4 cup Port or dessert wine
1 Orange

  1. Cut ends off the orange, and slice off four large wheels.  Place at the bottom of a marinade pan or gallon-size freezer bag.
  2. Sprinkle District Spice Poultry blend over chicken, place in bag, and refrigerate for 24 hours. For best results, vacuum seal marinating container.
  3. Add olive oil to saute pan.
  4. Place chicken in pan, top with orange wheels from bag.
  5. Add a splash of port or dessert wine over each orange wheel.
  6. Cover and simmer chicken over low heat for 45 minutes.
  7. Check chicken to ensure it is cooked thoroughly. Remove from heat, and leave covered for five minutes.
  8. Serve hot.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s