Chicken With Sherry Ala Orange Sauce

• 8 chicken thighs, skinned & boneless
• 4 tablespoons shallots, chopped
• 1 cup button mushroom, sliced
• 6 roasted garlic cloves, chopped
• 1 jalapeno pepper, finely chopped (optional)
• 1 teaspoon hot smoked paprika
• salt & pepper
• 2 slices oranges, 1/4-inch thick
• SAUCE
• 1/4 cup dry sherry
• 1/4 cup water
• 2 teaspoons orange zest
• 1/2 cup fresh orange juice
• 3 teaspoons cornstarch
• 3 tablespoons water
• 1 tablespoon brown sugar
• 1 1/2 ounces Grand Marnier (optional)

1. Lightly spray a skillet with Pam and brown the thighs on both sides.
2. Season with Salt & Pepper.
3. Place thighs in an oven proof dish and sprinkle with the paprika.
4. Cover the thighs with the shallots, mushrooms, garlic and Jalapeno (or green peppers) Set aside.
5. In a saucepan combine the water (1/4 cup), Orange zest, orange juice & Brown sugar.
6. Mix the corn starch with the 3 tbsp of water and add to the sauce.
7. Bring sauce to a boil & simmer for apprx 5 minutes.
8. Mix in the sherry and grand Marnier.
9. Cut each slice of orange into 4 pieces.
10. Place 2 pieces of orange on each thigh.
11. Spoon the sauce over the chicken.
12. Bake in 375 oven for apprx 35 minutes or until done.
13. Baste a couple of times during baking.
14. Use parsley as a garnish if you wish.

chicken, shallots, button mushroom, garlic, pepper, paprika, salt, oranges, sherry, water, orange zest, orange juice, cornstarch, water, brown sugar, grand marnier

Taken from www.food.com/recipe/chicken-with-sherry-ala-orange-sauce-413651 (may not work)