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Photo: Antonis Achilleos; Styling: Gerri Williams Photo by: Photo: Antonis Achilleos; Styling: Gerri Williams

Chicken Thighs with Cherry Sauce

All You OCTOBER 2011

  • Yield: Serves 4
  • Cook time: 35 Minutes
  • Prep time: 10 Minutes
  • Cost Per Serving:$2.63


  • 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.

Nutritional Information

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

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Chicken Thighs with Cherry Sauce Recipe