A couple nights ago, I decided it was time to go gourmet with this fancy dish. I had some extra time on my hands and figured I might as well spend it in the kitchen whipping up a three part meal for my family. An hour into the process, I realized I was utilizing all four burners of the stove top and was proclaiming that it felt like I was preparing Thanksgiving dinner. However, the unique sauce and cheesy potato salad made the somewhat time consuming process well worth it.
- 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
- Place sliced leek in a colander; rinse and drain well.
- 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.
- 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.
- 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.
- 2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces
- Coarse salt and freshly ground pepper
- 2 tablespoons white-wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 ounces crumbled goat cheese (1/2 cup)
- 1 celery stalk, finely chopped
- 1 small shallot, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cooking liquid. Let potatoes cool for 5 minutes.
- Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.
- Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Season with salt and pepper.
Served with some sauteed broccolini, the plate was also visually appealing.