All the ingredients in this recipe were easy to find at my local grocery store. I was a week too early to find fresh cherries, so I purchased frozen instead. I used the Merlot I keep in my fridge for the red wine: no need to buy new wine for a recipe. Couscous was already in my cupboard, as I tend to use it a lot with dishes. The prep work needed for this recipe is minimal, easily under 5 minutes. The only thing that has to be cut is the tarragon, which is snipped. This recipe is very easy to follow and requires minimal effort and cooking skill. I was able to cook while my two boys ran around the kitchen, and the whole meal took less than 25 minutes, including prep.
This recipe is a nice change to an everyday pan-seared chicken dish. I appreciate that it incorporates fruit, without being overly sweet. The one modification that I would make to the recipe is to puree the sauce in a food processor after being cooked. The consistency of the cherries is too close to chicken thigh fat for people who are texture sensitive (such as my husband). I would try this recipe again with the aforementioned change, my whole family thought it was a good weekday dinner.
For the recipe go to Pan-Seared Chicken with Cherry-Tarragon Sauce.