Chicken Thigh with Orange Sauce

Stir sherry, mustard, honey and a little grated orange peel in a baking bowl to a marinade, season with pepper. Brush chicken thighs with it, marinate with closed lid in the refrigerator for about one hour.

Take out, drain marinade. Heat clarified butter in a frying pan. Fry chicken thighs on both sides over medium heat for about five minutes, remove, season with salt.

Dab up frying fat with kitchen roll, perhaps add a little clarified butter. Sauté onions, add honey, continue to steam for about three minutes. Add orange peel, orange juice and sherry, simmer until half. Add soup and let it boil.

Repeatedly add chicken thighs, steam with closed lid at low temperature for about forty minutes.

Add sauce half cream, season.

For garnish, warm orange slices with sherry in a small frying pan just before serving.

Serve: Arrange chicken with orange sauce on plates. Serve with potato toertli (see sep. recipe). Garnish with the orange slices.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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