Chicken Thighs with Pear & Leek Sauce

From EatingWell: 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.

READER'S COMMENT:

"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! "

Chicken Thighs with Pear & Leek Sauce Recipe

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5 Reviews for Chicken Thighs with Pear & Leek Sauce

10/01/2010

Anonymous

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!

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02/24/2010

egulledge

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!

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12/19/2009

Anonymous

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.

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11/13/2009

Anonymous

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.

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11/09/2009

Anonymous

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.

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