Chicken With Orange And Tarragon Sauce - cooking recipe

Ingredients

4 boneless skinless chicken thighs, defatted
1/4 teaspoon kosher salt
2 cups orange juice, freshly sqeezed
2 cups chicken stock, home made is best
2 tablespoons fresh tarragon, bruised
4 tablespoons ghee

Preparation

Wash chicken, pat dry with paper towels.
Sprinkle with salt.
In a medium size frying pan heat orange juice, chicken stock, and tarragon to a slow boil.
Add chicken, cook 8-10 minutes per side 'til juice runs clear when chicken is pierced.
Remove from pan and keep warm.
Increase burner to medium high.
Reduce sauce by half or more.
Return chicken to pan, cover with sauce, heat 'til warm.
Serve on a bed of jasmine rice, risotto, or couscous.