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Chicken a La Tangerine - Rachael Ray

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“I found this recipe in Everyday With Rachael Ray. I have not tried this recipe, but I'm posting this for safe keeping.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season chicken thighs with salt and pepper.
  2. In a large Dutch oven, heat olive oil. Add the chicken and cook, turning, until browned, about 10 minutes; transfer to a plate.
  3. Add the tangerine juice to the pot, along with chicken broth, orange marmalade, white wine vinegar and crushed red pepper. Bring to a boil and cook, stirring, until reduced by half, about 5 minutes.
  4. Return the chicken and any juicesb to the pot along with grated tangerine peel and cook, turning the chicken, until the sauce is syrupy, about 10 minutes.

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