Chicken in Citrus Sauce

Ingredients

• 3 pounds chicken thighs 
• 0.5 teaspoon cornstarch 
• 0.3 cup cooking wine dry red
• 2 tablespoons grapefruit juice fresh
• 2 teaspoons juice of lemon fresh
• 2 teaspoons julienne-cut lemon rind 
• 2 teaspoons juice of lime fresh
• 1 tablespoon julienne-cut grapefruit rind 
• 1 teaspoon julienne-cut lime rind 
• 0.8 cup low-salt chicken broth 
• 1 teaspoon butter 
• 0.8 cup orange juice fresh
• 2 tablespoons julienne-cut orange rind 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 1 teaspoon sugar 
• 0.5 cup water 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon
• tongs

Directions

1. Combine first 5 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
2. Drain, reserving citrus rind.
3. Combine citrus rind, citrus juices, broth, wine, and sugar in a small bowl; stir well, and set aside.
4. Sprinkle salt and pepper over chicken.
5. Heat margarine in a large nonstick skillet over medium-high heat.
6. Add chicken; cook 3 minutes on each side.
7. Add juice mixture; cover, reduce heat, and simmer 35 minutes.
8. Remove chicken from skillet with tongs or a slotted spoon; set aside, and keep warm.
9. Combine vinegar and cornstarch; stir well.
10. Add cornstarch mixture to juice mixture in skillet; simmer, uncovered, 10 minutes or until thickened and slightly reduced, stirring constantly. Spoon sauce over chicken.