Chicken with Cherry Wine Sauce -- CJ, the Gravy Was Thin, But You’ll Get There

We are in the third week of this. The bag meals are continuing—we've settled into a routine, the Monday-Tuesday production that fills my kitchen and Calvin's days, because Calvin has become my sous chef by default and he is better at it than he thinks he is, though I have not told him this because he will become overconfident and start suggesting things and I don't need suggestions, I need hands that peel sweet potatoes when I ask them to. He peels sweet potatoes. He asks no questions. Good man.

I called all three of my children this week. CJ first, Sunday evening, because that's the order. He is working from home in Huntsville, which he finds strange and which seems to be going well. He is eating better than during the Popeyes-in-the-car phase and I attribute this to the kitchen setup I did in August and the phone conversations about what to make, which have become weekly phone cooking consultations that I did not officially schedule but that happen regardless. He made smothered chicken for dinner this week. He sent me a photograph. The photograph showed competent technique. I said, "The gravy looks thin." He said, "Mama." I said, "It does, Calvin Junior." He said, "I know. Next time."

Destiny is working from home when possible and in the field when necessary—child protective work cannot be fully remote, the children do not stop being in unsafe situations because there is a pandemic—and she is careful and worried and steady the way she always is when things are hard, which is to say that Destiny in a crisis is calmer than Destiny in the ordinary because crisis focuses her and she has been born for focus. She has Travis, which matters. Having someone steady beside you when the world is unsteady is not everything but it is something it is not possible to quantify.

CJ’s photograph was competent — the technique was there, the chicken looked right, and I did not say any of that because I was focused on the gravy, which was thin, and which he already knew. What I will send him next, when he is ready for the next lesson, is this: chicken with a cherry wine sauce, which is not the same as smothered chicken but teaches the same patience, the same attention to reduction, the same understanding that a good pan sauce rewards you for not rushing it. The gravy was thin this time. Next time it won’t be.

Chicken with Cherry Wine Sauce

Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely minced
• 2 garlic cloves, minced
• 3/4 cup dry red wine
• 1/2 cup low-sodium chicken broth
• 1 cup fresh or frozen dark sweet cherries, pitted and halved
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
• 1 tablespoon cold unsalted butter (for finishing)
• Salt and pepper to taste

Instructions

1. Season the chicken. Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder.
2. Sear the chicken. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear without moving, 5–6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent loosely with foil.
3. Build the base. Reduce heat to medium. Add 1 tablespoon butter to the same skillet. Add shallot and cook, stirring, about 2 minutes until softened. Add garlic and cook 30 seconds more.
4. Deglaze with wine. Pour in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 3–4 minutes.
5. Add broth and cherries. Stir in the chicken broth, cherries, balsamic vinegar, honey, and thyme. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly and the cherries soften, about 8–10 minutes. Do not rush this step — the reduction is where the flavor develops.
6. Finish the sauce. Remove from heat. Swirl in the cold tablespoon of butter until melted and the sauce turns glossy. Taste and adjust salt and pepper.
7. Serve. Return the chicken to the skillet or arrange on plates and spoon the cherry wine sauce generously over the top. Serve immediately.

Nutrition (per serving)

Calories: 340 | Protein: 38g | Fat: 13g | Carbs: 11g | Fiber: 1g | Sodium: 390mg