Chicken Thighs with Pear & Leek Sauce

Chicken Thighs with Pear & Leek Sauce

6 Reviews
From: EatingWell Magazine, September/October 2008

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.

Ingredients 4 servings

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  • 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)

Preparation

  • Active

  • Ready In

  1. Place sliced leek in a colander; rinse and drain well.
  2. 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.
  3. 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.
  4. 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.
  • Tip: You'll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you'll have four 4-ounce portions.
  • Tip: Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Per serving: 412 calories; 22 g fat(5 g sat); 3 g fiber; 20 g carbohydrates; 34 g protein; 35 mcg folate; 113 mg cholesterol; 12 g sugars; 6 g added sugars; 465 IU vitamin A; 5 mg vitamin C; 40 mg calcium; 3 mg iron; 642 mg sodium; 405 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 3 lean meat, 2 fat

Reviews 6

January 06, 2014
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By: EatingWell User
This was awesome. Followed the recipe, and it was perfect! Will make it again and again!
October 01, 2010
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By: EatingWell User
Very tasty! Due to the comment from 11/09/2009, I sprinkled some Herbes de Provence on the dish after I added the chicken back and allowed it to simmer for a few minutes more. Awesome!
February 24, 2010
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By: Emily
This was surprisingly awesome. I'd never cooked w/pears and I will definitely make this again The only jelly I had on hand was blackberry..it turned the sauce a great red wine color..so i thought..Hey why not add some..prob about1/4 of a cup..I then added some Balsamic vinegar..reduced the sauce down a bit and then served over jasmine rice and steamed broccoli on the side. I highly recommend this dish..fabulous!
December 19, 2009
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By: EatingWell User
This was an outstanding dish! Didn't have currant jelly, so used apricot preserve instead. Easy to make and full of flavor. We loved it so much, we are serving it for company this weekend.
November 13, 2009
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By: EatingWell User
I made this for dinner last year, everyone loved it! The only change I made was to dredge the chicken in almond meal and omitted the walnuts.
November 09, 2009
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By: EatingWell User
I found this a bit lacking in a distinct flavor -it was a bit bland. I even added some rosemary, thyme and a little extra jam. It wasn't bad, but it wasn't anything memorable. The sauce thickened up beautifully and the pears were nicely cooked. Just a little lackluster.