CHICKEN WITH POMEGRANATE SAUCE RECIPES

Steps:

• In a medium saucepan, simmer the rice in 2 1/4 cups water, covered, until tender, about 20 minutes.
• Meanwhile, season chicken with salt and pepper.
• Heat oil in a large skillet over medium high heat.
• Add chicken to skillet and cook until well browned on both sides, about 7 minutes; remove chicken and set aside.
• Add onion, garlic and walnuts to skillet and cook, stirring often, until onions are softened, about 5 minutes.
• Stir in cinnamon, being sure to scrape any brown bits that may accumulated on the bottom of the skillet.
• Return chicken and any accumulated juice to pan and pour in cranberry-pomegranate juice and simmer until chicken is cooked through, 3 or 4 minutes; remove
• chicken to a serving platter.
• Continute to cook the sauce until it has thickened slightly, about 3 minutes; stir in parsley and pour over chicken.
• Serve with cooked rice.

Steps:

• In large bowl, mix cold water, salt, peppercorns, smashed garlic and 3 thyme sprigs until salt is dissolved. Add chicken and stir well. Cover with plastic wrap and refrigerate at least 30 minutes but no more than 3 hours.
• Remove chicken from brine and pat dry with paper towels.
• In 10-inch skillet, heat oil over medium-high heat until shimmering and hot. Add chicken, skin sides down, and cook 5 minutes or until golden brown. Use long-handled tongs to turn chicken and cook 5 minutes longer or until golden. Reduce heat to low.
• Simmer uncovered about 20 minutes, without turning, until juice of chicken is no longer pink when thickest part is cut to bone (170°F). Remove chicken from skillet and place on plate, reserving drippings in skillet. Cover tightly with foil; set aside.
• Meanwhile, in small bowl, mix butter and flour with your fingers or a spoon. Knead mixture until it is a smooth paste; set aside.
• Pour out all but 1 tablespoon drippings from skillet. Place skillet over medium heat and stir in onion. Cook 3 minutes, stirring occasionally, or until soft. Add finely chopped garlic and cook 30 seconds, stirring constantly, until fragrant. Stir in tomato paste and cook 1 minute longer.
• Add wine and increase heat to high. Heat to boiling, scraping any browned bits off bottom of skillet. Boil wine 5 minutes or until reduced to about 2 tablespoons.
• Add broth and 1 thyme sprig to skillet. Boil 5 minutes, stirring occasionally, or until reduced by half. Add pomegranate juice and brown sugar. Heat to boiling, stirring pomegranate mixture with wire whisk.
• Pinch off about half of the butter-flour paste. Drop this into boiling sauce and quickly beat in with wire whisk. Repeat with remaining paste, stirring constantly. Heat sauce to boiling and boil 2 minutes, stirring constantly. Serve sauce with chicken.