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Wednesdays Unplugged - Chicken Thighs with Orange Sauce

By Homesmsp @HomesMSP


"I may not have gone where I intended to go, but I think I have ended up where I needed to be." ~ Douglas Adams

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

Shallenberger funeral

Last week we made an unexpected visit to Indiana for the funeral of my cousin's husband and had a mini cousin reunion... about 50 years after going down to be a bridesmaid in their wedding. On the way we stopped to visit my aunt who just had her book published... at age 97! She is hoping her history of the beginnings of central Illinois will be used as a textbook to teach students about the land where they are living... it has already been picked up for use in at least one class.


This week's recipe is a simple one from, great for baking an easy dinner on a cold winter night.

CHICKEN THIGHS with Orange Sauce

  • 1 tablespoon olive oil
    Chicken thighs
  • 1/2 cup chopped onion
  • 1 cup frozen orange juice concentrate
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon crumbled dried leaf rosemary
  • 1/4 teaspoon salt
  • dash ground black pepper
  • 1 tablespoon soy sauce
  • 3 tablespoons packed light brown sugar
  • 6-8 chicken thighs
  • olive oil
  • salt and pepper

Heat oven to 375 degrees F.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Saute the onion until softened. Add orange juice, thyme, rosemary, 1/4 teaspoon salt, dash of pepper, soy sauce, and the brown sugar. Simmer, stirring frequently, for 5 minutes.

Wash chicken and pat dry. Arrange in a foil-lined greased baking dish. Brush lightly with olive oil and sprinkle with salt and pepper. Bake for 20 minutes. Liberally brush the sauce over the chicken thighs and bake for 15-20 minutes longer, or until cooked through.

Bring the remaining sauce to a boil; serve with the chicken.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


  • Wednesdays Unplugged - Peanut-Ginger Chicken with California Salsa
  • Wednesdays Unplugged - Spicy Garlic Lime Chicken
  • Wednesdays Unplugged - Chicken Marabella

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