Pomegranate Chicken

Pomegranate fruit, opened.

Image via Wikipedia

6-8 boneless chicken thighs

1 onion sliced

2 tbsp olive oil

1/4 cup balsamic vinegar

1-2 pomegranate

salt and pepper

Slice pomegranates in half and squeeze juice into strainer over bowl. I buy two just in case I don’t get enough juice from one, you want about a half cup. Save seeds in separate container. ( will use them in a salad in another recipe this week)

Season chicken thighs with salt and pepper. In pan on stove top heat up oil, medium high . Add chicken and brown deep on both sides, about 6-7 min. Remove chicken and add onions and sautee till almost clear and add balsamic vinegar and scrape bottom of  pan, picking up remains from chicken. Place chicken back in pan. Add pomegranate juice and reduce heat to medium-low, reducing liquids to a glaze and chicken cooked through. About 8-10 min.

I serve over whole wheat egg noodles, pouring some of the sauce over each plate. Or with Arugula Stuffed Sweet Potatoes, drizzled with a balsamic glaze.

Published in: on September 8, 2010 at 6:48 am  Leave a Comment  
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