| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Poultry | 4 | servings | |
INGREDIENTS
| 1/2 | c | Water |
| 2 | tb | Orange Rind; Julienned |
| 1 | tb | Grapefruit Rind; Julienned |
| 2 | ts | Lemon Rind; Julienned |
| 1 | tb | Lime Rind; Julienned |
| 3/4 | c | Fresh Orange Juice |
| 2 | tb | Fresh Grapefruit Juice |
| 2 | ts | Fresh Lemon Juice |
| 2 | ts | Fresh Lime Juice |
| 3/4 | c | Low-Salt Chicken Broth |
| 3/4 | c | Dry Red Wine |
| 1 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 8 | Chicken Thighs Without Skin | |
| 1 | ts | Stick Margarine |
| 1 | tb | White Wine Vinegar |
| 1/2 | ts | Cornstarch |
INSTRUCTIONS
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 thick and slightly reduced, stirring constantly. Spoon sauce over chicken. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jul 26, 1999, converted by MM_Buster v2.0l.
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