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.
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
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
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
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
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
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!!