Pomegranate Balsamic Chicken Thighs Recipe
I love balsamic chicken. Its bold flavor always makes my taste buds sing. I decided to switch things up this week and add some subtle sweetness to my recipe from 100% pomegranate juice and the results did not disappoint. The reduction that forms while these boneless chicken thighs simmer on the stove is both tangy and slightly sweet - and 100% delicious.
POMEGRANATE BALSAMIC CHICKEN THIGHS RECIPE
Recipe Ingredients
8 boneless, skinless chicken thighs
1/4 cup olive oil
1/4 cup 100% pomegranate juice
1/4 cup balsamic vinegar
1 TBSP Dijon mustard
3 garlic cloves, minced
3 garlic cloves, minced
1 TSP salt
1 TSP pepper
1 TSP dried rosemary
Chopped fresh parsley, to garnish
Recipe Directions
This dish cooks quickly on the stove top because I choose to use boneless chicken thighs. If you're using bone-in, I would recommend baking at 375 for 1 hour. Then skim the fat and reduce the pan drippings on the stove top for about 7-8 minutes until the reduction forms.
Until next time!
SMP
Recipe Directions
- Prepare marinade: In a large bowl, whisk together olive oil, pomegranate juice, balsamic vinegar, and dijon mustard. Add in fresh garlic, salt, pepper, and dried rosemary.
- Add the 8 boneless, skinless chicken thighs to the bowl with the marinade and toss to coat. Let sit for at least 15 minutes. If you've got the time, let the chicken marinate in the refrigerator for a few hours and up to overnight.
- Heat a cooking pan on the stove top over medium heat.
- Once the pan is hot, pour the whole bowl of chicken and marinade into the pan. Spread out the pieces evenly.
- Let chicken simmer, UNCOVERED, flipping every 5 minutes or so, until done. It's important not to cover the pan, since that will increase the moisture and not allow the sauce to fully reduce at the end.
- After the chicken is cooked through, about 20 minutes, remove the chicken and put it on a plate.
- Skim the fat from the reduction that has most likely formed in the pan. If the sauce is not thick, let it simmer for a few more minutes stirring constantly.
- Pour reduction over plated chicken, garnish with fresh parsley and enjoy!
This dish cooks quickly on the stove top because I choose to use boneless chicken thighs. If you're using bone-in, I would recommend baking at 375 for 1 hour. Then skim the fat and reduce the pan drippings on the stove top for about 7-8 minutes until the reduction forms.
Until next time!
SMP
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