Chicken with Orange Sauce
Melt butter and oil in large frying pan over medium heat. Cook chicken thighs 4
at a time, turning until well browned on all sides and meat near bone is no
longer pink, about 20 minutes. Transfer to a platter and keep warm.
Stir sugar, tarragon, and 1 1/2 tsp. flour into sour cream; then stir sour cream into wine mixture. Return to heat and cook, stirring, until sauce comes to gentle boil. Season to taste with salt and pepper; pour over chicken.
Pass orange wedges to squeeze over individual portions.
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