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Chicken Thighs and Green Olive, Cherry & Port Sauce
What you will need:
  • 750gms – 1kg boneless, skinless chicken thighs
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ¼ cup flour
  • ¾ cup port or cranberry juice (divided)
  • 1 tbsp + 1 tsp Morgenster Extra Virgin Olive Oil, divided
  • 4 cloves garlic, minced
  • ¾ cup chicken stock
  • ¼ cup dried cherries or dried cranberries
  • 100gms Morgenster Green Olive Paste
  • 2 tbsp red-wine vinegar
  • 1 tbsp brown sugar
  • 1 tsp dried oregano

    How to prepare:
    Season chicken with salt and pepper on both sides. Place flour in a shallow dish. Add chicken and turn to coat. Measure out 4 tsp of the flour to a small bowl and whisk with ¼ cup port (or cranberry juice cocktail) until smooth. (Discard the remaining flour).
    Heat 1 tbsp oil in a large non-stick skillet over medium heat. Add the chicken and cook until browned on the outside and no longer pink in the middle (about 4 minutes per side). Transfer to a plate.
    Add the remaining tsp oil and garlic to the pan; cook, stirring, until fragrant (about 30 seconds).
    Add the flour-port mixture, the remaining ½ cup port (or juice), broth, dried cherries (or cranberries), olive paste, vinegar, brown sugar and oregano.
    Bring to the boil, stirring. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened (4 – 6 minutes).
    Return the chicken to the pan along with any accumulated juices. Turn to coat with sauce and cook until heated through (about 2 minutes). Serve the chicken with the sauce.

    Wine pairing suggestion:
    Henry Kotze, Morgenster Wine Maker suggests pairing our NU Merlot 2012 with this Morgenster Recipe.

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