POMEGRANATE-GLAZED CHICKEN

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Pomegranate-Glazed Chicken image

More than a refreshing drink, this jewel-toned juice cooks down with citrus, garlic, and rosemary into an unexpected glaze for chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 7

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)

Steps:

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