This is another recipe from Eatingwell.com. Like the last one in was about 30 minutes and very tasty. I don't get a lot of greens in my food so the leek and pear was really a great sauce.1 large leek, white and light green parts only, thinly sliced (1/8-1/4")
4 tsp extra-virgin olive oil divided.
6 boneless, skinless chicken thighs about 1 1/2lbs
3/4 tsp salt divided
1/2 tsp freshly ground pepper
1 large firm ripe pear, peeled and diced
3/4 cup chicken broth, divided
2 tsp cornstarch
2 tbsp current jelly
1/4 cup chopped walnuts, toasted.
1. Place sliced leek in colander; rinse and drain well.
2. 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, 5-6 minutes per side. Transfer to a plate and tent with foil to keep warm.
3. 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.
4. Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add current 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
