Chicken Thighs with Pear & Leek Sauce

From EatingWell: September/October 2008 — Subscribe Now!

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.

READER'S COMMENT:

"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. "

Chicken Thighs with Pear & Leek Sauce Recipe

Comments

Comment	Posted
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.	1 week 1 day ago
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.	1 week 5 days ago