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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2008


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Place sliced leek in a colander; rinse and drain well.

  • 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.

  • 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.

  • 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 Facts

412 calories; protein 33.8g 68% DV; carbohydrates 20.2g 7% DV; dietary fiber 2.6g 10% DV; sugars 12.3g; fat 21.9g 34% DV; saturated fat 4.5g 23% DV; cholesterol 113.3mg 38% DV; vitamin a iu 465IU 9% DV; vitamin c 5.2mg 9% DV; folate 35.3mcg 9% DV; calcium 40.4mg 4% DV; iron 2.7mg 15% DV; magnesium 48.9mg 18% DV; potassium 405.5mg 11% DV; sodium 642.2mg 26% DV; thiamin 0.1mg 13% DV; added sugar 6g.

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 4 stars
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! Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
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 turned the sauce a great red wine 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! Read More
Rating: 5 stars
This was awesome. Followed the recipe and it was perfect! Will make it again and again! Read More
Rating: 4 stars
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. Read More