Chicken Thighs with Pear and Leek Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
4 large boneless, skinless chicken thighs1 large leek, white and light green parts only, thinly sliced 4 tsp extra virgin olive oil 3/4 tsp salt, divided1/2 tsp freshly ground pepper, divided 1 large ripe pear, peeled and diced3/4 cup sodium chicken broth, divided2 tsp cornstarch2 tbs currant jelly1/4 cup chopped walnuts, toasted
Place sliced leek in a colander, rinse and drain well
Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 tsp salt and 1/4 tsp 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 tsp 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 tsp salt and 1/4 tsp 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.
Serving Size: Makes four servings
Number of Servings: 3
Recipe submitted by SparkPeople user ROCKETQUEEN467.
Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 tsp salt and 1/4 tsp 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 tsp 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 tsp salt and 1/4 tsp 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.
Serving Size: Makes four servings
Number of Servings: 3
Recipe submitted by SparkPeople user ROCKETQUEEN467.
Nutritional Info Amount Per Serving
- Calories: 413.2
- Total Fat: 21.5 g
- Cholesterol: 114.5 mg
- Sodium: 267.2 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 4.5 g
- Protein: 29.5 g
Member Reviews