Thursday, December 6, 2012

pomegranate and balsamic-glazed chicken

Pomegranate and Balsamic-Glazed Chicken

3/4 cup pomegranate juice
4-6 boneless, skinless chicken breasts, or 8 to 12 boneless, skinless chicken thighs
1 cup packaged peeled baby carrots
3 sliced green onions
2-3 tablespoons olive or vegetable oil
1 cup chicken broth
1/4 cup balsamic vinegar
2 teaspoons cornstarch
2 teaspoons brown sugar
1 teaspoon crushed dried basil
1/2 teaspoon crushed dried oregano
1/2 teaspoon salt
Hot cooked penne pasta (optional)

Prepare fresh pomegranate juice.

Place oil in a large skillet brown chicken pieces in batches with carrots and onions for 5-6 minutes or until tender, stirring frequently. Remove chicken pieces. Keep carrots and onions warm.

Place broth in a pan and add back chicken pieces; cover and simmer for 15-20 minutes, or until cooked. Reserve 1/3 cup of chicken cooking liquid. Transfer chicken and vegetables to platter; cover and keep warm. Put reserved 1/3 cup of chicken cooking liquid in skillet. Stir in pomegranate juice, vinegar, cornstarch, brown sugar and seasonings. Bring to a boil; reduce heat. Simmer 2 minutes.

Drizzle some of the sauce over chicken and vegetables; garnish with reserved arils. Serve this pomegranate recipe with pasta if desired, and pass remaining sauce.

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