This is an easy dish that you can make for a weeknight meal or if you want to do something different for Easter, this would be lovely with the fresh orange flavor. And if you call it Poulet a l'orange, your guests will be doubly impressed!
4 skinless, boneless chicken breast halves or 4 - 6 chicken thighs depending on size (bone in or out, it doesn't matter)
2 tablespoons Dijon-style mustard
1 small onion, chopped
1/2 cup brown sugar, divided (I used the Splenda version)
2 cups orange juice
2 tablespoons butter
2 tablespoons flour
What to do:
Preheat oven to 375 degrees
Place chicken in baking dish (I used a square Pyrex dish) Spread mustard over the chicken and sprinkle with the chopped onion.
Sprinkle 1/4 cup brown sugar over the chicken to coat lightly. Add enough orange juice to cover chicken. Dot with butter on top.
Bake 45 minutes. Remove from oven and pour sauce into a saucepan.
Sprinkle chicken with remaining brown sugar and return to oven.
Whisk flour into the sauce in the pan, adding any leftover orange juice. Cook over high heat until the sauce thickens.
Remove chicken from oven when sauce is done and serve with sauce.
COMING MAY 2!