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. Source: EatingWell Magazine, March/April 2008

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

  • 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.

Tips

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.

Nutrition Facts

362 calories; 15.1 g total fat; 3.2 g saturated fat; 85 mg cholesterol; 444 mg sodium. 262 mg potassium; 18.6 g carbohydrates; 0.7 g fiber; 11 g sugar; 25.1 g protein; 351 IU vitamin a iu; 9 mcg folate; 22 mg calcium; 2 mg iron; 26 mg magnesium; 6 g added sugar;

Reviews (12)

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12 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2014
Delicious! Relatively easy to make with common ingredients but the result was anything but common - I wow'd my husband with this one will be making again for sure! Read More
Rating: 5 stars
10/30/2011
My husband enjoyed this dish. I used half cranberry juice/half port for the sauce. Not an everyday meal but suitable for a nice Sunday supper. Read More
Rating: 5 stars
10/30/2011
This delicious dish is nice enough for guests and requires very little adjustment. The only thing I might do differently next time is to slice the cherries so they're the same size as the olives because the cherries tend to plump up in the cooking process and become a little too large. The sauce is tasty on brown rice steamed broccoli with toasted nuts is also a nice accompaniment with orange zest sprinkled over all. Read More
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Rating: 5 stars
10/30/2011
This divine recipe would also be sensational using wild salmon! I have another similar one which brings the same attributes and everyone loves it. Mary Ellen Kansas City MO Read More
Rating: 5 stars
10/30/2011
This was easy and delicious. I didn't have port so I used dry vermouth--otherwise I followed the recipe. Jay Portland ME Read More
Rating: 5 stars
10/30/2011
Incredible....99% of the recipes I use from this magazine are 5-star! This was no exception! I too tripled this recipe...my tall slim husband can really eat. I only had bone in thighs so after I removed skin I cooked them longer. I used the Port finding out more & more what a great item this is to have in the pantry & my own dried sweet cherries from summer. I did add 2 tbl of butter to the sauce @ the end to balance the acidity. Served with black pepper noodles/sauce on top-----delicious combination of sweet/savory/tart! Jacqueline Buffalo NY Read More
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Rating: 5 stars
10/30/2011
Excellent!!! I substituted the cherries with cranberries and it was amazing! My boyfriend is finally pleased after years of failed recipes! I'll be making this over and over again! Playa Vista CA Read More
Rating: 5 stars
10/30/2011
This recipe while involved is well worth the time spent cooking. I made a triple size batch and divided it into single serving sizes to freeze. Great mix of flavors-sweet salty and garlic. I had a cherry port on hand so that added an extra boost to the cherry flavor. I substituted boneless skinless chicken breast tenderloins for the thighs to shorten the cooking time. It also reheats well in the microwave and smells incredible. Melissa Tampa FL Read More
Rating: 5 stars
10/30/2011
Not being a very experienced cook I used diet cranberry juice instead of the port and apparently I forgot to add the broth but the recipe was still delicious! A very forgiving recipe. Marilyn White New Smyrna Beach FL Read More
Rating: 5 stars
10/30/2011
I don't drink so maybe port is just too strong for me or maybe I didn't know which port to buy (I bought a mid-price bottle of a Ruby port from Portugal don't know if that is ok?) but for some reason when I made this sauce as-is it was bitter or tart or just too acidic. So I fiddled with it for some time added extra dried cherries some water extra brown sugar then a bit of butter and it was finally smooth enough for me. Probably won't make it again though have to figure out what to do with all this port now. haha Read More
Rating: 5 stars
10/29/2011
This was an awesome dish! We couldn't find dried cherries so I used dried cranberries instead. I refused to spend 6.49 on a small bag of dried cherries!! But other than that hubby loved it and so did my 5 year old. Port was not bitter at all - I used Taylor Tauny Port. I will be making this again. - Eileen Read More
Rating: 5 stars
10/29/2011
This dish is excellent. It is reminiscent of The Silver Palate's Chicken Marbella which I love. I would recommend sticking with the dried cherries. They are luscious in this dish. My family devoured this and just loved it!! Read More