Here, we combine currant jelly—a tasty “secret” ingredient in rich sauces for game birds or poultry—with a medley of fall flavors, such as pears, walnuts and leeks, to make a quick pan sauce. Serve with quinoa and broccolini.

Makes 4 servings

ACTIVE 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 (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 tablespoons currant jelly
1/4 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. 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.

NUTRITION INFORMATION: Per serving: 333 calories; 18 g fat (3 g sat, 7 g mono); 76 mg cholesterol; 20 g carbohydrate; 23 g protein; 3 g fiber; 530 mg sodium; 288 mg potassium.
Nutrition bonus: Selenium (21% daily value).
1 Carbohydrate Serving
Exchanges: 1 fruit, 3 lean meat, 2 fat

TIP: Tip: You’ll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions.

Tip: Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

This tasted great! Easy to make, and very flavorful. I made it without walnuts (I thought I had some but didn't), and it was still wonderful. Paired this with couscous and steamed snow peas for a very filling meal. Also, the couscous soaked up some of the sauce and tasted fantastic!

Leslie, Los Angeles, CA

This was great!! The sauce was really easy and terrific. I didn't have any currant jelly so used some grape jelly I had on hand. It was still yummy! Definitely a keeper.

Char, Minneapolis, MN

This was excellent. I used grape jelly too because that was what I had on hand. I will do this again. YUMMM!!

Sharon, Little Rock, AR

My husband absolutely loved this meal. I was less thrilled with the idea of it, but once it was on the table I changed my mind completely. The sauce thickens up into a rich, decadent, mop-it-up with bread dream come true. The leeks and pears are a great combo. Thanks Eating Well for making me a believer.

Corenna, Las Vegas, NV

I thought this was delicious! It was fairly quick too. I served it over brown rice with broccoli on the side. My husband tried two bites and he did not like it at all, but he claims not to like any fruit in his dinners, so he is biased. It was very good, but it may not be a good meal for picky eaters due to the pears.

Angela, Westland, Mi

It was one of the most delicious recipe that I made in a long time. The sauce just tastes incredible. We loved this recipe.

Kati R., Mt. Kisco, NY

Very good - everyone, even picky kids, liked it. The walnuts add a good flavor and texture, and the chicken thighs are a little different for us as well. Great with a whole grain side.

Ellen, Oakton, VA

Read reviews and tried recipe. Excellent!! What a great flavor--the chicken and gravy out of this world!!

T. Sharp, San Francisco, CA