Sweet & Savory Orange Chicken

• 8 whole Boneless, Skinless Chicken Thighs
• 2 Tablespoons Olive Oil
• Salt And Pepper
• 2 whole Garlic Cloves, Peeled And Minced
• 1 whole Red Pepper, Cored, Seeded And Diced
• 1- 1/2 cup Chicken Broth
• 3/4 cups Sugar Free Marmalade
• 2 teaspoons Dijon Mustard
• 1 Tablespoon Red Wine Vinegar
• 1 teaspoon Cornstarch
• 3 Tablespoons Fresh Chopped Parsley

1. Trim the thighs of any excess fat.
2. Season with salt and pepper.
3. Heat the oil in a large, heavy skillet and brown the thighs well on both sides over medium heat, about 7 to 8 minutes.
4. Remove the thighs to a plate and cover.
5. Cook the garlic and diced pepper in the same pan for 3 or 4 minutes.
6. Add the chicken broth, marmalade and mustard and mix well.
7. Bring to a boil and cook until the sauce has reduced by about 1/3 volume.
8. Stir together the vinegar and cornstarch and whisk this into the broth mixture and cook until thickened.
9. Season with salt and pepper.
10. Reduce the heat to a simmer and return the chicken to the pan.
11. Cook over low heat until the thighs are cooked through, about 15 minutes.
12. Place the thighs onto a platter and spoon the sauce on top.
13. Sprinkle with chopped parsley and serve immediately.

chicken, olive oil, salt, garlic, red pepper, chicken broth, sugar, dijon mustard, red wine vinegar, cornstarch, fresh chopped parsley

Taken from tastykitchen.com/recipes/main-courses/sweet-savory-orange-chicken/ (may not work)