This chicken in cherry wine sauce is warm and comforting. Spoon it over noodles, rice, or sautéed vegetables for an easy, satisfying dinner.
I once accidentally grabbed a bottle of Pinot Noir at the grocery and, at the same time, couldn’t resist an enormous bag of fresh cherries on sale. Rather than return the wine, I decided to build a recipe around it. I paired the pinot with cherries, chicken, and a splash of balsamic, and a bright flavor profile came together quickly. My disappointment turned into excitement to get into the kitchen.
The finished dish is both cozy and vibrant, with the cherries taking center stage. For a lighter, more summery version, omit the warm spices and add more orange zest. This sauce also pairs beautifully with pork chops.
You might want some rice for all that delicious sauce—or maybe just a spoon!
Chicken in Cherry Wine Sauce
Comment
Print Recipe
Ingredients
- 2 chicken breasts boneless & skinless
- 2 chicken thighs boneless & skinless
- 2 ½ cups fresh sweet cherries halved & pitted
- 2 tablespoons butter unsalted
- 3 shallots thinly sliced
- 1/8 teaspoon cloves
- ¼ teaspoon Saigon cinnamon
- 1 tablespoon sugar
- 3 tablespoons balsamic vinegar
- ½ cup Pinot Noir or another fruity red
- ¼ teaspoon fresh orange zest
- 1 cup low-sodium chicken broth
Instructions
-
Preheat the oven to 400°F (200°C).
-
Taste your cherries and adjust the sugar amount if they are very tart or very sweet.
-
Heat a large ovenproof skillet over medium heat. Melt the butter and coat the pan. Brown the chicken on both sides, then remove and loosely tent with foil while you build the sauce.
-
Sauté the shallots in the skillet until softened, stirring frequently. Add the wine, balsamic, cloves, cinnamon, orange zest, and sugar, scraping up any browned bits from the pan. Bring to a boil, then stir in the chicken broth and cherries and return to a gentle boil.
-
Return the chicken to the pan and spoon sauce over each piece. Transfer the skillet to the preheated oven and cook 5–10 minutes, or until the chicken is cooked through. Remove the chicken and tent loosely with foil to rest while you reduce the sauce to your desired consistency on the stove.
Nutrition
|
Carbohydrates: 16 g
|
Protein: 24 g
|
Fat: 12 g