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.
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.