[Delete] Chicken Thighs with Pear & Leek Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Makes 4 servings ACTIVE TIME: 35 minutes TOTAL TIME: 35 minutes EASE OF PREPARATION: Easy Ingredients:
1 large leek, white and light green parts only, thinly sliced |
4 tsp extra-virgin olive oil, divided |
16 ounce boneless, skinless chicken thighs |
3/4 tsp salt, divided |
1/2 tsp freshly ground pepper, divided |
1 large pear, peeled and diced |
3/4 cup low-sodium chicken broth, divided |
2 teaspoons cornstarch |
2 tablespoons currant jelly |
1/4 cup walnuts, chopped |
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.
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