Chicken Thighs with Green Olive, Cherry & Port Sauce

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Chicken Thighs with Green Olive, Cherry & Port Sauce

Chicken Thighs with Green Olive, Cherry & Port Sauce

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.

Nutrition Profile: Heart Healthy   Low Carb   Low Sat Fat   Low Sodium  

Serves 4

Prep Time 40 min

Total Time 40 min.

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 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 tablespoon red-wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano

Cooking Directions

Step 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).

Step 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.

Step 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.

Step 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.


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