Anne's juicy braised chicken dish combines tart pomegranate molasses with the freshness of thyme and chives for a classy meal that will impress your visitors!
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Braised Chicken with Pomegranate Molasses
DISH COURTESY OF ANNE BURRELL
Level: Easy
Overall: 45 minutes
Active: 35 minutes
Yield: 4 servings.

Components.

Extra-virgin olive oil.
4 cloves garlic, smashed.
Squashed red pepper.
8 chicken thighs, cut of excess skin.
Kosher salt.
1 cup pomegranate molasses.
1 cup chicken stock.
1 thyme bundle, connected with cooking area twine.
1 cup pomegranate seeds.
1 bunch of fresh chives, finely chopped.

Directions.

Preheat the oven to 350 degrees F.

Coat a big saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and extremely fragrant, remove it and dispose of– it has fulfilled its garlic destiny.

Season the chicken thighs with salt and position them skin side down in the pan. Do not crowd the pan or the thighs will steam rather of brown– you might need to work in batches here, no worries. Brown the chicken thighs actually well on both sides, 10 to 12 minutes total.

Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through.

Ditch the oil from the pan and include 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half– it should be a little thick and syrupy. Season with salt.

Return the chicken to the pan, in addition to the juices from the sheet pan, scraping up any bits. Lower the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or up until the sauce thickens and it clings to the chicken in a delicious accept.

While the chicken roasts, add the remaining molasses, stock, and garlic to the pan in addition to the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if required. Bring to a boil and minimize to a simmer (BTB, RTS). Prepare up until the liquid is thick and syrupy. Dispose of the garlic cloves and thyme package.

Eliminate the chicken from the oven, transfer to a serving meal, drizzle with the sauce, and spray with the pomegranate seeds and chives prior to serving.

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Anne Burrell's Braised Chicken Thighs with Pomegranate Molasses|Food Network.