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Chicken Thighs with Green Olive, Cherry & Port Sauce

March/April 2008

Your rating: None Average: 4 (29 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

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • Ingredient note: 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

Per serving: 368 calories; 15 g fat (3 g sat, 8 g mono); 86 mg cholesterol; 20 g carbohydrates; 3 g added sugars; 25 g protein; 1 g fiber; 367 mg sodium; 235 mg potassium.

Nutrition Bonus: Selenium (24% daily value).

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other), 3 lean meat, 1 fat


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Recipe Categories

Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Health & Diet Considerations
Low carbohydrate
Low sodium
Ease of Preparation
Moderate
Total Time
45 minutes or less
Publication
March/April 2008
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