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Chicken Thighs with Green Olive, Cherry & Port Sauce

March/April 2008

Your rating: None Average: 4 (32 votes)

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

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

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.

Comments
09/25/2009
Anonymous

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.

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