Do you need another chicken recipe? Do you need to use that orange marmalade that's sitting in your fridge? Well, we can take care of both right here!
Oh by the way, on my last post a couple of you seemed puzzled by my answer of Barracuda on my wish list...it's a muscle car.
Season 6 boneless, skinless chicken thighs with salt and pepper.
Pour 1 cup of AP flour into a shallow dish and season with with salt, pepper, 1 teaspoon of paprika, and 1/2 cayenne. Thoroughly combine. Dredge the chicken through the flour, shaking off the excess.
Heat a large skillet with 2 tablespoons of canola or vegetable oil over medium-high heat. Add the chicken and sear until golden brown, about 3 minutes per side. Note: While searing the chicken in batches, you may need to add one more tablespoon of oil to the skillet if the skillet becomes dry. Remove to a platter and set aside.
Add 1 cup of white wine to the skillet and deglaze the skillet, scraping the browned bits from the bottom of the skillet. Add 1/2 cup of chicken stock, stir to combine.
Add 2 tablespoons of orange marmalade and 2 tablespoons of hot sauce. Stir to incorporate and then add 1 teaspoon of crushed red pepper flakes and 2 tablespoons of Dijon mustard.
Whisk to combine.
Bring to a simmer and add the chicken and the juices that are left in the platter.
Reduce the heat to low and cover tightly with a lid. Let the chicken braise for about 45 minutes.
Uncover and adjust seasonings serve with your favorite pasta or rice and garnish with parsley and chives.