Ingredients
-
6
-
1
-
1
-
2
-
1
-
1/4
-
1/2
-
1/4
-
1
-
1/2
-
1/2
-
-
-
-
Directions
Barbecued Chicken Thighs Au Vin, , Used chopped onions not shallots; chicken stock, not orange juice; added a few cut-up cherries to the sauce Very tasty Extra cooked sauce would be nice to pour over the thighs when served 6-18-2010, Great flavors going on with this chicken I made some up and froze some and had 2 of the thighs with some lemon rice Excellent choice!
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Steps
|
1
Done
|
Put Chicken Thighs in a Freezer Bag. |
|
2
Done
|
in a Saucepan, Heat Oil and Butter; Add Shallots and Garlic, Cook Over Medium Heat For 5 Minutes or Until Softened. |
|
3
Done
|
Add Jelly, Wine, Stock, Orange Rind, Mustard and Ginger. |
|
4
Done
|
Heat Until the Jelly Has Just Melted. |
|
5
Done
|
Remove from Heat and Cool to Lukewarm. |
|
6
Done
|
Pour Marinade Over Chicken, Close Bag and Refrigerate For at Least 3 Hours. |
|
7
Done
|
Drain Marinade Into a Saucepan and Bring to a Boil. |
|
8
Done
|
Reduce Heat and Simmer 5 Minutes. |
|
9
Done
|
Use as a Basting Sauce During Barbecuing. |
|
10
Done
|
Turn the Barbecue to Medium Heat. Put Chicken Thighs on the Grate, Skin Side Up, and Grill For 20 Minutes. |
|
11
Done
|
Brush Occasionally With Marinade. Turn Thighs and Cook Another 10 - 20 Minutes or Until a Meat Thermometer Inserted in the Thickest Part Reads 180f. |
|
12
Done
|
Brush Occasionally With Marinade. |
