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Chicken Thighs in Leek Sauce 

  Makes 4 servings
  Prep Time: 35 minutes
  Total Time: 35 minutes
  Ease of Preparation: Easy

 1 large leek, white and light green parts only, thinly sliced
 4 teaspoons extra-virgin olive oil, divided
 4 large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed
 ½ teaspoon salt, divided
 ½ teaspoon freshly ground pepper, divided
 1 large firm ripe pear, peeled and diced
 ¾ cup reduced-sodium chicken broth, divided
 2 teaspoons cornstarch
 2 tablespoons currant jelly
 ¼ cup chopped walnuts, toasted (see Tip)


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. Mix 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, 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.

Nutritional Notes: 333 calories; 18 g fat (3 g sat, 7 g mono); 76 mg cholesterol; 20 g carbohydrate; 23 g protein; 3 g fiber; 455 mg sodium; 288 mg potassium.