Chicken Thighs with Cherry Sauce

Photo: Antonis Achilleos; Styling: Gerri Williams

Yield: Serves 4
Cost per Serving: $2.63
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Nutritional Information

Amount per serving
  • Calories: 673
  • Fat: 42g
  • Saturated fat: 12g
  • Protein: 35g
  • Carbohydrate: 47g
  • Fiber: 1g
  • Cholesterol: 173mg
  • Sodium: 365mg


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