Chicken Thighs with Green Olive, Cherry & Port Sauce

From EatingWell: 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.

READER'S COMMENT:

"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!! "

Chicken Thighs with Green Olive, Cherry & Port Sauce Recipe

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11 Reviews for Chicken Thighs with Green Olive, Cherry & Port Sauce

09/28/2009

Anonymous

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

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09/28/2009

Anonymous

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

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09/28/2009

Anonymous

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

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09/28/2009

Anonymous

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

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09/27/2009

Anonymous

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.

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