Chicken Thighs with Pear & Leek Sauce

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Here, we combine currant jelly—a tasty “secret” ingredient in rich sauces for game birds or poultry—with a medley of fall flavors, such as pears, walnuts and leeks, to make a quick pan sauce. Serve with quinoa and broccolini.

Chicken Thighs with Pear & Leek Sauce
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 1 large leek, white and light green parts only, thinly sliced

  • 4 teaspoons extra-virgin olive oil, divided

  • 4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)

  • 3/4 teaspoon salt, divided

  • 1/2 teaspoon freshly ground pepper, divided

  • 1 large firm ripe pear, peeled and diced

  • 3/4 cup reduced-sodium chicken broth, divided

  • 2 teaspoons cornstarch

  • 2 tablespoons currant jelly

  • 1/4 cup chopped walnuts, toasted (see Tip)

Directions
  1. 4 servings

  2. Place sliced leek in a colander; rinse and drain well.

  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm.

  4. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.

  5. Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add currant jelly to the pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts.


Nutritional Facts

Servings
4
Per serving
Calories
413
Carbohydrates
20g
Fat
22g
Saturated Fat
5g
Monounsaturated Fat
9g
Protein
34g
Cholesterol
113mg
Dietary Fiber
3g
Potassium
407mg
Sodium
640mg
Added Sugars
6g
Exchanges
1 fruit
3 lean meat
2 fat
Carbohydrate Servings
1
Zinc (24% daily value)

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