Chicken Thighs with Green Olive, Cherry & Port Sauce

12 Reviews
From: EatingWell Magazine March/April 2008

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 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 362 calories; 15 g fat(3 g sat); 1 g fiber; 19 g carbohydrates; 25 g protein; 9 mcg folate; 85 mg cholesterol; 11 g sugars; 6 g added sugars; 351 IU vitamin A; 0 mg vitamin C; 22 mg calcium; 2 mg iron; 444 mg sodium; 262 mg potassium
  • Nutrition Bonus: Zinc (17% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 3 lean meat, 1 fat

Reviews 12

November 19, 2014
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By: Nikki
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!
November 19, 2010
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By: EatingWell User
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!!
October 19, 2010
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By: Eileen
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
May 19, 2010
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By: chumlette
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
September 28, 2009
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By: EatingWell User
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
September 28, 2009
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By: EatingWell User
This was easy and delicious. I didn't have port, so I used dry vermouth--otherwise I followed the recipe. Jay, Portland, ME
September 28, 2009
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By: EatingWell User
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
September 28, 2009
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By: EatingWell User
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
September 28, 2009
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By: EatingWell User
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