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Chicken Thighs with Pear & Leek Sauce

Chicken Thighs with Pear & Leek Sauce

Nutrition Facts
  • cal. (kcal) 333
Chicken Thighs with Pear & Leek Sauce
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 20

Ingredients

  • 1 large leek, white and light green parts only, thinly sliced
  • 4 teaspoons extra-virgin olive oil, divided
  • 4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 large firm ripe pear, peeled and diced
  • 3/4 cup reduced-sodium chicken broth, divided
  • 2 teaspoons cornstarch
  • 2 tablespoons currant jelly
  • 1/4 cup chopped walnuts , toasted (see Tip)

Directions

  1. Place sliced leek in a colander; rinse and drain well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Tip: Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 333 cal., 18 g total fat (3 g sat. fat), 76 mg chol., 530 mg sodium, 20 g carb. (3 g fiber), 23 g pro.

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