Asian Inspired Orange Thyme Chicken Thighs

I was going for something quick and juicy but full of flavor.  This made up recipe did the trick.  First rinse and pat dry 8 Chicken Thighs (originally I made 4 thighs but the next time I made 8).  If they are too wet, they don't brown well, so pat them dry with a clean paper towel.  Season both sides with Salt, Pepper and Thyme.

Heat a skillet, large enough to fit the chicken in a single layer, over medium heat.  Add 3 TBL good quality Olive Oil.   Let the oil heat through.  Dust the thighs very lightly with flour and place flour side down.  This will add a touch of a crunch without it being a breading or a coating.  Dust the upward facing side lightly with flour.  Once chicken is golden brown on first side, flip over each thigh.  When the second side is golden brown, remove from pan and place on a dish, tent with foil allowing steam to escape.

Pour out any excess oil.  De-glaze skillet with 1/2 Cup Orange Juice.  Carefully get the browned bits from the pan.  Should take about 3-5 minutes, stir all the while.  Add 1/3 Cup Orange Marmalade to the pan and stir to combine.  Season with Salt and Pepper and Red Pepper Flakes.

Return thighs to the pan and heat through.  Add any juice from the plate to the sauce.  Serve with good quality rice and vegetables of choice.