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Chicken Thighs with a Pear Leek Sauce

Featured in the Honolulu Star-Advertiser on September 23, 2015.

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Ingredients:

Chicken Thighs with a Pear Leek Sauce

  • 4 tablespoons olive oil, divided
  • 5 large boneless skinless chicken thighs
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon fresh ground pepper, divided
  • 1 1/2 large leek, sliced
  • 1 1/2 large firm ripe pears, peeled and diced
  • 1 cup reduced sodium chicken broth, divided
  • 2 teaspoons corn starch
  • 1 1/2 tablespoons currant jelly (or flavor of choice)
  • 1/4 cup toasted, chopped walnuts

Directions:

  1. Heat 2 tablespoons olive oil in pan.
  2. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until brown (no pink in center).
  3. Transfer to a plate and cover.
  4. Add remaining 2 tablespoons olive oil to pan, add leeks, saute until softened and beginning to brown.
  5. Add pears and 1/2 cup broth.
  6. Simmer until pears are soft and broth is evaporated.
  7. Whisk remaining 1/2 cup broth and corn starch in a small bowl.
  8. Add jelly to pan and cook stirring until melted.
  9. Add corn starch mixture and remaining salt and pepper.
  10. Bring to a boil stirring and cook until thickened.
  11. Return chicken and any juices to pan and turn to coat with sauce.
  12. Serve sprinkled with walnuts.

Makes 5 servings.

Approximate Nutrient Analysis per serving:
350 calories, 19 g fat, 3 g saturated fat, 90 mg cholesterol, 650 mg sodium, 25 g carbohydrate, 4 g fiber, 14 g sugar, 20 g protein

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