Ingredients

• 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 (see Tip)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 large firm ripe pear, peeled and diced
• 3/4 cup reduced-sodium chicken broth, divided
• 2 teaspoons cornstarch
• 2 tablespoon currant jelly
• 1/4 cup chopped walnuts, toasted (see Tip)

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Cooking Directions

Step 1

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

Step 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.

Step 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.

Step 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.