Dinner

Chicken Thighs with Pear and Leek Sauce is for Dinner.

Chicken Thighs with Pear and Leek Sauce takes 35 minutes to prepare.

Chicken Thighs with Pear and Leek Sauce takes 35 minutes to cook.

Chicken Thighs with Pear and Leek Sauce makes 3 servings.

The ingredients for Chicken Thighs with Pear and Leek Sauce are:

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

Here is how you make Chicken Thighs with Pear and Leek Sauce:

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: 3Recipe submitted by SparkPeople user ROCKETQUEEN467.

The nutritional information for Chicken Thighs with Pear and Leek Sauce is:

• 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