Chicken In Citrus Sauce
|Water||1⁄2 Cup (8 tbs)|
|Julienned orange rind||2 Tablespoon (1/2 Inch)|
|Julienned grapefruit rind||1 Tablespoon (1/2 Inch)|
|Julienned lemon rind||2 Teaspoon (1/2 Inch)|
|Julienne cut lemon rind||1 Teaspoon (1/2 Inch)|
|Fresh orange juice||3⁄4 Cup (12 tbs)|
|Fresh grapefruit juice||2 Tablespoon|
|Fresh lemon juice||2 Teaspoon|
|Fresh lime juice||2 Teaspoon|
|Low salt chicken broth||3⁄4 Cup (12 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Chicken thighs||3 Pound, skinned (8 Pieces)|
|White wine vinegar||1 Tablespoon|
Combine first 5 ingredients in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Drain, reserving citrus rind.
Combine citrus rind, citrus juices, broth, wine, and sugar in a bowl; stir well.
Sprinkle salt and pepper over chicken.
Heat margarine in a large nonstick skillet over medium-high heat until hot.
Add chicken; cook 3 minutes on each side.
Add juice mixture; cover, reduce heat, and simmer 35 minutes.
Remove chicken from skillet with tongs or a slotted spoon; set aside, and keep warm.
Combine vinegar and cornstarch; stir well.
Add cornstarch mixture to juice mixture in skillet; simmer, uncovered, 10 minutes or until thickened and slightly reduced, stirring constantly.
Spoon sauce over chicken.