Chicken Thighs with Green Olive, Cherry & Port Sauce
Recipe from EatingWell

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.


Chicken Thighs with Green Olive, Cherry & Port Sauce

by 2  people


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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   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
Directions
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.
Tip:

1.
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 information
Per Serving: cal. (kcal) 368, Fat, total (g) 15, chol. (mg) 86, sat. fat (g) 3, carb. (g) 20, Monosaturated fat (g) 8, fiber (g) 1, pro. (g) 25, sodium (mg) 367, Potassium (mg) 235, Other Carb () 1, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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