Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Chicken Thighs with Green Olive, Cherry & Port Sauce

		0
		0
		0
		0
		0

READ REVIEWS ()

Chicken Thighs with Green Olive, Cherry & Port Sauce

Burris, Ken

40 mins total
40 mins prep

366 calories/serving

Recipe Filed Under
Chicken, Fruit, American, Easy, Low Carb, Low Fat, Healthy, Main Dish, Dinner, Fall, Spring, Summer, Winter, Mother's Day, Entertaining

Provided By: EatingWell

Would you say this recipe is...

+ VOTE NOW

This sweet and salty sauce with dried cherries and port is wonderful over succulent chicken thighs. It’s also great with lean pork or chicken breast. Substitute cranberry juice for the port if you prefer. Serve with farro tossed with chopped pistachios and fresh herbs and steamed green beans.

Ingredients

Serves:

1 1/2 pounds boneless, skinless chicken thighs, trimmed

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup all-purpose flour

3/4 cup port or cranberry juice cocktail, divided (see Ingredient Note)

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

4 cloves garlic, minced

3/4 cup reduced-sodium chicken broth

1/4 cup dried cherries or dried cranberries

1/4 cup sliced pitted green olives

2 tablespoons red-wine vinegar

1 tablespoon brown sugar

1 teaspoon dried oregano

Directions

1. Season chicken with salt and pepper on both sides. Place flour in a shallow dish. Add chicken and turn to coat. Measure out 4 teaspoons of the flour to a small bowl and whisk in 1/4 cup port (or cranberry juice cocktail) until smooth (discard the remaining flour).

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned on the outside and no longer pink in the middle, about 4 minutes per side. Transfer to a plate.

3. Add the remaining 1 teaspoon oil and garlic to the pan; cook, stirring, until fragrant, about 30 seconds. Add the flour-port mixture, the remaining 1/2 cup port (or juice), broth, dried cherries (or dried cranberries), olives, vinegar, brown sugar and oregano. Bring to a boil, stirring. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened, 4 to 6 minutes.

4. Return the chicken to the pan along with any accumulated juices. Turn to coat with sauce and cook until heated through, about 2 minutes. Serve the chicken with the sauce.

Ingredient note: Port is a fortified wine that provides an immediate depth of flavor in cooking. Look for it at a liquor store or in the wine section of the supermarket.