While exploring the lovely market in La Tour-d’ Aigues, France on a bright morning in October, we discovered that pomegranates actually grow in France! I knew that pomegranates were grown in California (because what isn’t grown in California), India, and Turkey…. but France? Apparently, in seeking agricultural diversification from wine grapes, some farmers in the south of France have started planting pomegranates. They are thriving, and the market is growing. https://www.sival-angers.com/en/article/la-grenade-une-diversification-prometteuse-pour-les-producteurs-francais/. Finding the beautiful pomegranates, bright red and ready to be used in an amazing dish, inspired thoughts on a variety of pomegranate recipes. My first go at a pomegranate feature had to be Pomegranate Chicken – roasted chicken with a lovely pomegranate honey glaze.

Whole Pomegranate, Half Pomegranate, and Chicken Thighs

Pomegranate and Chicken go together perfectly, not only on the palate, but the combination is quite visually stunning. I had in mind a beautifully plated chicken dish, that would be a tasty crowd-pleaser, as well as a showstopper as far as presentation. This would make a perfect dish for a dinner party, family dinner, or a date-night dinner. The sauce, in combination with the glaze (both brushed on and used for dipping), adds so much to the chicken, especially the burst of juicy flavor when you bit into a pomegranate seed. Pomegranate chicken with the lovely glaze and seedy sauce, will illicit “ooooos and ahhhhhs” from your guests, even though it is truly a simple dish to prepare.

Ingredients

1 Cup Pomegranate Juice
2 tsp Honey
6 Chicken Thighs (about 3 pounds) Or one whole chicken
6 Tbsp Butter
Salt/Pepper
1 Cup Chicken Stock
1 tsp Fresh Thyme, chopped
1 Cup Pomegranate Seeds

Instructions

Pomegranate Honey Glaze

Add the Pomegranate Juice and Honey to a sauce pan. Set to simmer on medium-low burner.
Simmer until reduced to 1/4-1/3 cup and slightly thicker.

Chicken Thighs

While glaze is reducing, prepare and roast the chicken.
Preheat oven to 350℉
In a cast iron skillet, add 1/2 Tablespoon of butter under each chicken thigh. Set thigh on top of butter.
Sprinkle Salt/Pepper on top of each chicken thigh, then set 1/2 Tablespoon butter on top of each thigh.
Pop Chicken into the oven and bake for about 40 minutes.

Finish Chicken

Once Chicken is golden brown and crispy, and cooked through, remove from the oven.
Remove Chicken Thighs to a serving tray. Brush with the pomegranate glaze.

Finish Sauce

Deglaze the skillet over medium heat with the Chicken Stock, scraping the brown bits with a wooden spoon.
Cook until it is reduced by half. Spoon off the fat that has risen to the top.
Add Thyme and Pomegranate Seeds. Stir and heat.

Serve

Just before serving, spoon a bit of the Pomegranate Honey Glaze onto plate, and then over the Chicken. Spoon some of the Chicken/Pomegranate Seed Sauce over and beside the Chicken. Spoon some glaze onto your plate as well so that you have enough Sauce + Glaze on plate for dipping your bites of chicken. Enjoy!!

Pomegranate Chicken – Roasted Chicken Thighs with a Pomegranate Glaze