Chicken and Cherry Red Wine Sauce

with artichoke gratin

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

One of the old saws of pairing food with wine is, "If it grows together, it goes together." California is known for producing some of the finest reds in the world, but did you also know it's one of North America's top sweet cherry growers? That's just the inspiration we needed to infuse this red wine reduction with dried cherries for a flavor pairing that almost makes too much sense. We put it next to a bubbling-hot gratin made with one other bit of produce California is known for: artichokes! Check to see if your bed just got bigger, because this meal will make you feel like a California king!

In Your Box (serves 2)

  • 14 oz. Canned Artichokes
  • 2 Parsley Sprigs
  • 1 oz. Dried Cherries
  • ½ cup Crispy Rice Cereal
  • 2 Boneless Skinless Chicken Breasts
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    ¾ oz. Grated Parmesan Cheese
  • 1 fl. oz. Red Cooking Wine
  • Info
    4 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    547
  • Carbohydrates
    28g
  • Fat
    28g
  • Protein
    46g
  • Sodium
    1918mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Oven-Safe Casserole Dish
  • 1 Mixing Bowl
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Drain and coarsely chop artichokes. Stem and mince parsley. Coarsely chop cherries. Keep crispy rice cereal in shipping bag and lightly crush into coarse crumbs. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Assemble and Cook the Gratin
    2

    Assemble and Cook the Gratin

    Combine artichokes, evaporated milk, half the Parmesan, half the parsley, half the crispy rice cereal, ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl. Transfer to prepared casserole dish and top with remaining Parmesan and remaining crispy rice cereal. Bake 15 minutes, or until bubbly and browned. Use a small oven-safe pan if you don't have a small casserole dish.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    While gratin bakes, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan and cook 5-6 minutes per side, or until well-browned and chicken reaches a minimum internal temperature of 165 degrees. Remove chicken from pan and let rest at least 5 minutes. Reserve pan (no need to wipe clean).

  • Step 4 - Make the Cherry Red Wine Sauce
    4

    Make the Cherry Red Wine Sauce

    Place pan used to cook chicken over medium heat. Add red wine and cook 1 minute, or until mostly evaporated. Add dried cherries, demi-glace, and ⅓ cup water. Stir and bring to a simmer. Cook 2-4 minutes, or until thick enough to coat back of a spoon. Remove from burner.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Serve artichoke gratin in casserole or on a plate alongside chicken and cherry red wine sauce. Garnish with remaining parsley.