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

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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.