CHICKEN WITH ORANGE MUSTARD SAUCE

Grainy mustard adds a bit of texture to the sauce, but you can use Dijon.

Garnish with orange wedges and serve with peas and short pasta, such as orzo.

1 Tbsp vegetable oil

8 chicken thighs, skinned

1 onion, chopped

2 cloves garlic, minced

1/2 tsp dried dillweed

1/4 each salt and pepper

2/3 cup chicken stock

1/2 tsp grated orange rind

1/3 cup orange juice

2 Tbsp grainy mustard

2 tsp cornstarch

2 Tbsp minced fresh parsley

In large skillet, heat oil over medium-high heat; brown chicken. Transfer to plate.

Drain fat from pan.

Add onion garlic, dill, salt and pepper to pan; fry over medium heat until softened, about 5 minutes.

Add stock, orange rind and juice and mustard; bring to boil, stirring and scraping up any brown bits.

Return chicken and any juices to pan; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes.

Whisk cornstarch with 1 Tbsp water; whisk into pan and simmer until thickened, about 1 minute.

Stir in parsley.

Serves 4

Per serving: 236 calories

Slow-Cooker Chicken with Orange Mustard Sauce:

Do not remove skin.

After browning chicken, transfer to slow cooker.

Continue with recipe, scraping stock mixture into slow cooker.

Cover and cook on low for 4 hours.

Skim off any fat.

Whisk 1/4 cup water with 2 Tbsp cornstarch and stir into slow cooker; cover and cook on high until thickened, about 10 minutes.

Remove skin if desired.

Stir in parsley.

Canadian Living's "Best Chicken," Spring 2008, page 11