Try this Chicken thighs with green olive, cherry & port sauce recipe, or contribute your own.
Suggest a better description1. Season chicken with salt and pepper. Coat chicken with flour. Measure out 4 teaspoons of the flour to a smalll bowl and whisk in 1/4 cup port until smooth.(discard the remaining flour)
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken and cook until browned on the out side and no longer pink in the middle, about 4 minutes per side. Transfer to a plate.
3. Add remaining 1 teaspoon oil and garlic to pan; cook , stirring, until fragrant, about 30 seeconds. Add flour port mix, the remaining 1/2 cup port, broth, dried cherries, olives, vinegar, brown sugar, oregano. Bring to a boil, stirring. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened , 4-6 minutes.
4. Return the chicken to the pan along with accumulated juices. Turn to coat with sauce and cook until heated through, about 2 minutes.
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Serving Size: 1 Serving (966g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 293 | ||
Calories from Fat: 137 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 708.6mg | 24 % | |
Potassium 272mg | 7 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 36.9g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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