Chicken With Sherry Ala Orange Sauce - cooking recipe

Ingredients

8 chicken thighs, skinned & boneless
4 tablespoons shallots, chopped
1 cup button mushroom, sliced
6 roasted garlic cloves, chopped
1 jalapeno pepper, finely chopped (optional)
1 teaspoon hot smoked paprika
salt & pepper
2 slices oranges, 1/4-inch thick
SAUCE
1/4 cup dry sherry
1/4 cup water
2 teaspoons orange zest
1/2 cup fresh orange juice
3 teaspoons cornstarch
3 tablespoons water
1 tablespoon brown sugar
1 1/2 ounces Grand Marnier (optional)

Preparation

Lightly spray a skillet with Pam and brown the thighs on both sides.
Season with Salt & Pepper.
Place thighs in an oven proof dish and sprinkle with the paprika.
Cover the thighs with the shallots, mushrooms, garlic and Jalapeno (or green peppers) Set aside.
In a saucepan combine the water (1/4 cup), Orange zest, orange juice & Brown sugar.
Mix the corn starch with the 3 tbsp of water and add to the sauce.
Bring sauce to a boil & simmer for apprx 5 minutes.
Mix in the sherry and grand Marnier.
Cut each slice of orange into 4 pieces.
Place 2 pieces of orange on each thigh.
Spoon the sauce over the chicken.
Bake in 375 oven for apprx 35 minutes or until done.
Baste a couple of times during baking.
Use parsley as a garnish if you wish.