Chicken Thighs with Pear and Leek Sauce

Chicken Thighs with Pear and Leek Sauce
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Chicken Thighs with Pear and Leek Sauce calories by ingredient
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Number of Servings: 3

Ingredients

    4 large boneless, skinless chicken thighs
    1 large leek, white and light green parts only, thinly sliced
    4 tsp extra virgin olive oil
    3/4 tsp salt, divided
    1/2 tsp freshly ground pepper, divided
    1 large ripe pear, peeled and diced
    3/4 cup sodium chicken broth, divided
    2 tsp cornstarch
    2 tbs currant jelly
    1/4 cup chopped walnuts, toasted

Tips

I think I would choose to use chicken breast next time to save some calories, but either would work.


Directions

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.

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