Recipe submitted by one of our very good customers, and we agree this is fabulous:

This is by far the best recipe I have done with your chicken quarters.  I’ve passed the recipe around to some friends who have also made it countless times now too.  Sadly, I think that was the last bag of chicken quarters we had from you.

Ingredients:

• 6 bone-in chicken thighs, with skin
• 2 T olive oil or coconut oil
• 3/4 cup fresh orange juice
• 3/4 cup chicken broth
• 2 cloves garlic, minced
• 1/4 cup whole-grain Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon honey
• 1 chipotle pepper in adobo sauce, minced (or more if you like more heat)
• Kosher salt and freshly ground black pepper

Ingredient Note:  We used a jalapeno pepper from the garden in lieu of the chipotle pepper mentioned above.   We also skipped the rosemary as we were out of it, this was still amazing.

Season chicken on both sides with salt and pepper.  Heat oil in a skillet over medium-high heat; add chicken and saute until browned on both sides (especially the skin side).

Remove chicken from skillet and pour off all but about 1 tablespoon of fat.  (Bonus Tip:  Toss some broccoli with some of the extra fat and roast it!  Mmm!)

Return skillet to medium-high heat and add minced garlic to pan.  Saute briefly (around 30 seconds), then add orange juice, mustard, chicken broth, rosemary, honey, and chipotle pepper.  Stir well and bring to a boil.  Boil for a few minutes, whisking occasionally.

Reduce heat to low and return chicken to the pan.  Partially cover, and allow to simmer for around 20 minutes, until chicken is done.  Uncover and allow sauce to reduce until thick enough to coat a spoon.  (This may take about ten minutes.  You may need to turn the heat up to medium-low.)

Transfer chicken to plates; top with sauce and serve.