Chicken with Pears, Chutney and Leeks
● By Lana Granfors
Photo by Kara Stewart
1 large leek, white and light green parts only, thinly sliced
4 tsp extra-virgin olive oil, divided
4 large boneless, skinless chicken thighs,
(about 1 ½ lbs), trimmed (substitute
chicken breasts if preferred)
¾ tsp salt, divided
½ tsp freshly ground pepper, divided
2 large firm ripe pears, peeled (if you prefer) and diced
¾ c reduced-sodium chicken broth, divided
2 tsp cornstarch
2 T Crosse & Blackwell’s Major Grey or Carmelized Onion Chutney
¼ c chopped walnuts, toasted
1 green onion, thinly sliced for garnish
1 | Place sliced leek in a colander; rinse and drain well.
2 | Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat. Season the chicken with ¼ teaspoon salt and ¼ teaspoon pepper and cook until golden brown and no longer pink in the center, usually 4 to 5 minutes per side. Transfer to a plate and cover 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 ¼ cup broth; simmer until the pear is soft and the broth is reduced, about 2 minutes.
4 | Meanwhile, whisk the remaining ½ cup broth and cornstarch in a small bowl.Add the chutney to the pan and cook, stirring until blended. Stir in the cornstarch mixture. Taste for seasoning and if needed, add the remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, stirring, and cook until thickened. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with toasted walnuts and green onions.
Prep: 35 minutes; Total: 35 MINUTES