Pomegranate-Glazed Chicken

Once the pomegranate mixture is thick enough to coat the back of a spoon, cool it for a moment, then run your finger through it to make a line. The glaze is ready when the line doesn't fill in.

  • Prep:
  • Total Time:
  • Servings: 6
Pomegranate-Glazed Chicken

Source: Everyday Food, December 2006

Ingredients

  • 2 cups pomegranate juice
  • 1 cup orange juice
  • 1 teaspoon dried rosemary
  • 3 garlic cloves, smashed
  • coarse salt and ground pepper
  • 2 teaspoons red-wine vinegar
  • 4 bone-in chicken breast halves (12 to 14 ounces each)

Directions

  1. Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.

  2. Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.

  3. Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.

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