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Chicken Thighs with Green Olive, Cherry & Port Sauce

March/April 2008

Your rating: None Average: 4 (28 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 Recipe

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

11/19/2010
Anonymous

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!!

Comments
10/19/2010

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

Comments
05/19/2010

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

Comments (1)

11 comments

Anonymous wrote 17 weeks 4 days ago

I don't understand how if you

I don't understand how if you don't like it you rated it 5 stars.

09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

This was easy and delicious. I didn't have port, so I used dry vermouth--otherwise I followed the recipe.

Jay, Portland, ME

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