• 4servings
  • 40minutes
  • 368calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) boneless , skinless chicken thighs, trimmed

  2. 1/4 teaspoon(s) salt

  3. 1/4 teaspoon(s) freshly ground pepper

  4. 1/4 cup(s) all-purpose flour

  5. 3/4 cup(s) port , or cranberry juice cocktail, divided (see Tips & Techniques)

  6. 1 extra-virgin olive oil , divided

  7. 4 clove(s) garlic , minced

  8. 3/4 cup(s) reduced-sodium chicken broth

  9. 1/4 cup(s) dried cherries , or dried cranberries

  10. 1/4 cup(s) sliced pitted green olives

  11. 2 tablespoon(s) red-wine vinegar

  12. 1 tablespoon(s) brown sugar

  13. 1 teaspoon(s) dried oregano

Instructions Jump to Ingredients ↑

  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.


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