THIS ONE IS AWESOME! And so good for you! Great way to get more produce in your main dish. Only took me 20-25 minutes start to finish and it was hot on the table.
2 large leeks, white & light green parts only, thinly sliced
6 tablespoons Extra Virgin Olive Oil (EVOO), divided
6-8 small boneless, skinless chicken thighs, trimmed (no fat, skin)
1 large firm ripe pear, peeled and diced (I used an Asian pear)
3/4 cup reduced-sodium chicken broth, divided
2 teaspoons cornstarch
3 tablespoons of fig preserves
1/4 cup (approx) chopped walnuts, toasted if you want, or natural
Salt and Pepper
1) Place sliced leek in a colander;rinse and drain well
2) Heat half of the EVOO in a large nonstick skilled over medium high heat. Season chicken with salt and pepper and cook until golden brown and no longer pink in the center, 4-5 minutes or so per side. Transfer to a plate and cover with foil to keep warm.
3) Reduce heat to mediu and add the remaining EVOO to pan. Add leeks and cook, stirring until they start to brown and soften, about 1-2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and broth is evaporated, about 2 minutes.
4) Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in small bowl. Add fig preserves to pan and cook, stirring until melted. Stir in the cornstarch mixture, more salt and pepper (to your taste) and bring it to a boil, stirring and cooking until thickened, about 1 minute. Return the chicken and any accumulated juices to pan and turn to coat in sauce. Add half of the walnuts and turn to heat to low for a few more minutes. Serve sprinkled with remaining walnuts. YUM! Approximately 333 calories per serving.