Skillet Lemon Chicken with Dried Cherries

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Skillet Lemon Chicken with Dried Cherries
This spin on The Silver Palate Cookbook's famous Chicken Marbella uses all the parts of a lemon—peel, pith and flesh—to add plenty of citrusy zip. A little brown sugar and dried cherries add sweetness to balance all that tang.
active:
25 mins
total:
45 mins
Servings:
4
Skillet Lemon Chicken with Dried Cherries Jenny Huang

Ingredients

Directions

  • Preheat oven to 400°F.

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  • Heat oil in a large oven-safe skillet over medium-high heat. Pat chicken dry and add to the pan, skin-side down. Cook until lightly browned, 6 to 8 minutes. Flip the chicken and spoon out all but 2 tablespoons of the fat. Add garlic and oregano and cook until fragrant, about 1 minute. Add wine, vinegar, olives, lemon, cherries, brown sugar, pepper and salt; bring to a simmer.

  • Transfer the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, about 20 minutes.

  • Transfer the chicken to a plate and return the pan to medium-high heat (remember, the handle will be hot). Cook until the sauce is slightly reduced, about 3 minutes. Serve the chicken with the sauce and sprinkle with parsley, if desired.

Nutrition Facts

Serving Size:
3 oz. chicken & 1/4 cup sauce
Per Serving:
376 calories; fat 15g; cholesterol 128mg; sodium 506mg; carbohydrates 23g; dietary fiber 1g; protein 27g; sugars 19g; niacin equivalents 8mg; saturated fat 2g; vitamin a iu 312IU; vitamin b6 1mg; potassium 410mg.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/06/2023
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