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. Source: EatingWell Magazine, September/October 2008

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; 21.9 g total fat; 4.5 g saturated fat; 113 mg cholesterol; 642 mg sodium. 405 mg potassium; 20.2 g carbohydrates; 2.6 g fiber; 12 g sugar; 33.8 g protein; 465 IU vitamin a iu; 5 mg vitamin c; 35 mcg folate; 40 mg calcium; 3 mg iron; 49 mg magnesium; 6 g added sugar;

Reviews (6)

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6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/06/2014
This was awesome. Followed the recipe and it was perfect! Will make it again and again! Read More
Rating: 4 stars
10/30/2011
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
10/30/2011
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
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Rating: 4 stars
10/30/2011
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
10/30/2011
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! Read More
Rating: 4 stars
10/29/2011
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
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