Chicken With Cherry Port Sauce


A festive chicken with cherry port sauce, an absolute summer dish. You can use fresh cherries or canned cherries, eitherway a lovely plateful!

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Chicken with cherry port sauce
Veronique van Ohmydish

Made by Véronique

Published at 2019-06-20, this recipe is for 2 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

30 minutes 2 people Main course
Chicken with cherry port sauce


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  • 2 chicken breasts
  • large handful of cherries
  • olive oil
  • 2 sprigs of rosemary
  • pepper and salt to taste
  • 100 ml red port
  • 100 ml chicken stock
Chicken with cherry port sauce ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • cherry pitter
  • large skillet
  • meat tongs

Chicken With Cherry Port Sauce

30 minutes 2 people Main course

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Preparation -- 10 minutes

Remove any excess fat or muscles from the chicken breasts and season them with pepper and salt.

Remove the stems and pits of the cherries, the easiest way is using a cherry pitter. You can also use a small knife for this.

Chicken with cherry port sauce
Chicken with cherry port sauce

Finishing the chicken with cherry port sauce -- 20 minutes

Heat a dash of olive oil in a large skillet and cook the chicken on both sides until they're beautiful golden brown. Add port, rosemary and cherries and let it cook for a few minutes.

Pour in chicken stock and bring to a boil. As soon as it starts to boil you turn down the heat and let it simmer for about 15 minutes. The sauce should've thickened and the chicken should be done.  

If the sauce isn't thick enough, you can turn up the heat and let it cook some more. If the chicken isn't done yet you can add some water and let it cook a bit more.

Remove rosemary sprigs and season with pepper and salt. Serve with a salad and pommes duchesse. Enjoy!

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