At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck,
accompanied by corn bread and pickled onions. Offer those sides as well as some green beans,
then finish with pecan pie.

4 small skinless boneless chicken thighs (about 12 ounces)
1 1/2 tablespoons olive oil
3/4 cup orange juice
3/4 cup canned low-salt chicken broth
1/4 cup Creole or whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon hot pepper sauce

Sprinkle chicken on both sides with salt and pepper.
Heat oil in heavy medium skillet over medium-high heat.
Add chicken and saut� until brown, about 6 minutes per side.
Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes.
Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet.
Increase heat and boil until sauce thickens enough to coat spoon,
whisking occasionally, about 7 minutes. Return chicken to skillet.
Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

Serves 2, can be doubled.