Satsuma Pecan Chicken Thighs
4 boneless skinless chicken thighs
¼ cup flour
Salt & pepper
1 tablespoon butter
2 tablespoons olive oil
½ cup Satsuma supremes (peeled, segments, membrane removed)
1 teaspoon Satsuma zest
3 Satsumas, juiced
¾ cup chicken broth
2 tablespoons green onions, finely chopped
½ cup pecans, toasted and chopped
Directions:
Season chicken thighs with salt and pepper. Heat butter and olive oil to medium high in skillet large enough to fit all 4 thighs. Lightly dredge thighs in flour then place smooth side down in hot skillet. Cook about 5 minutes or until golden, turn and repeat. Remove thighs and set aside. Add chicken broth, Satsuma juice, zest and 1 tablespoon green onions. Bring mixture to a boil then lower to a simmer. Add ¼ cup supremes , pecans and chicken to skillet. Simmer until internal temperature reaches 165 degrees. Depending on size of thighs this will take 5 – 10 minutes. Remove thighs to serving dish, spoon sauce over thighs, garnish with remaining supremes and green onions.
