Chicken Thighs with Cherry Sauce

Chicken Thighs with Cherry Sauce Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams


Serves 4

Cost per Serving:


Recipe Time

Prep: 10 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 673
Fat 42 g
Satfat 12 g
Protein 35 g
Carbohydrate 47 g
Fiber 1 g
Cholesterol 173 mg
Sodium 365 mg


8 bone-in chicken thighs, about 5 oz. each
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
3/4 cup all-purpose flour
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1/2 cup cherry preserves
1 16-oz. can unsweetened tart cherries packed in water, drained


1. Preheat oven to 350°F. Trim excess fat from chicken and season on all sides with salt and pepper. Melt butter with oil in a large skillet over medium-high heat. Place flour in a bowl; add chicken, turning to coat. Shake off excess and place chicken, skin side down, in skillet. Discard leftover flour. Cook chicken until golden brown, about 7 minutes. (If skillet is too small, cook in batches.) Transfer to a large baking dish, skin side up. Bake until meat near bone shows no traces of pink, about 25 minutes.

2. Pour off fat from skillet and return skillet to medium-high heat. Add wine and cook, stirring to pick up any browned bits on bottom, until liquid is reduced by half, about 2 minutes. Add broth, increase heat to high and boil rapidly until reduced and thickened, about 2 minutes. Reduce heat to medium-high; stir in preserves. Cook, stirring often, until thickened and glossy, about 5 minutes. Stir in cherries and cook until warmed through, about 3 minutes. Season with salt and pepper.

3. Arrange chicken on plates or a platter. Spoon cherry sauce on top and serve warm.

October 2011