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Chicken Thighs with Pear & Leek Sauce Recipe

Looking for an easy Chicken Thighs with Pear & Leek Sauce recipe? Learn how to make Chicken Thighs with Pear & Leek Sauce using healthy ingredients.


Submitted by callhersunshine

Makes 4 servings



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.

Recipe Ingredients for Chicken Thighs with Pear & Leek Sauce

1 cup Leeks, (Bulb And Lower Leaf-portion)
4 serving Extra Virgin Olive Oil
4 piece Boneless Skinless Chicken Thighs
0.75 tsp Salt, Table
0.5 tsp Spices Ground Black Pepper
1 pear, large (approx 2 per lb) Pears
0.75 cup Soup, chicken broth, canned, less/reduced sodium
0.02 cup Cornstarch
2 tbsp Currant Jelly

Recipe Directions for Chicken Thighs with Pear & Leek Sauce

  1. Preparation

  2. 1.Place sliced leek in a colander; rinse and drain well.

  3. 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.

  4. 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.

  5. 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.

  6. Tips & Notes

  7. 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.

  8. Tip: Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Categories

Main Dish

Nutrition Facts
Serving Size 259.5g
Amount Per Serving
Calories
364
Calories from Fat
226
% Daily Value*
Total Fat
25.1g
39%
Saturated Fat
5.5g
27%
Trans Fat
0.0g
Cholesterol
70mg
23%
Sodium
817mg
34%
Potassium
141mg
4%
Total Carbohydrates
18.5g
6%
Dietary Fiber
2.0g
8%
Sugars
12.1g
Protein
18.1g
Vitamin A 10% Vitamin C 8%
Calcium 2% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
D
   
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