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EatingWell
Chicken Thighs with Pear & Leek Sauce
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

Ingredients
Directions
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.
Tips
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
Per Serving:
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.
Exchanges:
1 fruit, 3 lean meat, 2 fat
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