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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

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Recipe Summary test

total:
35 mins
Servings:
4
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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; protein 33.8g; carbohydrates 20.2g; dietary fiber 2.6g; sugars 12.3g; fat 21.9g; saturated fat 4.5g; cholesterol 113.3mg; vitamin a iu 465IU; vitamin c 5.2mg; folate 35.3mcg; calcium 40.4mg; iron 2.7mg; magnesium 48.9mg; potassium 405.5mg; sodium 642.2mg; thiamin 0.1mg; added sugar 6g.

1 fruit, 3 lean meat, 2 fat

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