Chicken Thighs with Green Olive, Cherry, and Port Sauce

Ingredients

  • 1 teaspoon(s) dried oregano
  • 1 tablespoon(s) brown sugar
  • 2 tablespoon(s) red-wine vinegar
  • ¼ cup(s) sliced pitted green olives
  • ¼ cup(s) dried cherries, or dried cranberries
  • ¾ cup(s) reduced-sodium chicken broth
  • 4 clove(s) garlic, minced
  • + 6 more ingredients
    • 1 extra-virgin olive oil, divided
    • ¾ cup(s) port, or cranberry juice cocktail, divided (see Tips & Techniques)
    • ¼ cup(s) all-purpose flour
    • ¼ teaspoon(s) freshly ground pepper
    • ¼ teaspoon(s) salt
    • 1 ½ pound(s) boneless, skinless chicken thighs, trimmed

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 ...

View full recipe at SpringPad

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