From the kitchen of One Perfect Bite...If you are looking for a festive, inexpensive entree for a special family meal, I do hope you'll give this recipe a try. The chicken can be made with cranberry juice or port wine and you'll find it is delicious whichever option you choose. The dish takes less than an hour to prepare and I think you'll really enjoy the sweet and salty notes in the sauce that's used to glaze the chicken. The sauce also works well with sliced pork tenderloin or chicken cutlets. If you are watching pennies, the cranberry option will be best for you, but I hope that at some point you'll have the opportunity to make the dish with wine and dried cherries. I guarantee that cherries simmered in this sauce will make the angels sing, and barring that, at least bring a smile or two to the faces at your table. The recipe, which comes from Eating Well magazine, is straight forward and easy to follow, and the chicken is good enough to serve for an informal company meal. Rice or couscous are the usual accompaniments for this dish, but I like to break ranks and serve the chicken with rösti or potato pancakes. Do give this one a try. If you like gutsy flavors, this Frugal Friday feature is bound to please. Here is how the chicken is made.
Chicken with Cranberry or Port Wine Glaze...from the kitchen of One Perfect Bite courtesy of Eating Well magazine
1-1/2 pounds boneless, skinless chicken thighs, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
3/4 cup port, or cranberry juice cocktail, divided
1 tablespoon + 1 teaspoon extra-virgin olive oil, divided
4 teaspoons minced garlic
3/4 cup reduced-sodium chicken broth
1/4 cup dried cherries, or dried cranberries
1/4 cup sliced pitted green olives
2 tablespoons red-wine vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano
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 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 chicken and cook until browned 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 seconds. Add flour-port mixture, 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 sauce has thickened, about 4 to 6 minutes.
4) Return chicken to pan along with any accumulated juices. Turn to coat with sauce and cook until heated through, about 2 minutes. Serve chicken with the sauce. Yield: 4 servings.
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