Anne Burrell’s Braised Chicken Thighs with Pomegranate Molasses | Food Network

Anne’s juicy braised chicken recipe combines tart pomegranate molasses with the freshness of thyme and chives for an elegant dish that will impress your guests!
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Braised Chicken with Pomegranate Molasses
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 45 min
Active: 35 min
Yield: 4 servings 

Ingredients

Extra-virgin olive oil
4 cloves garlic, smashed
Crushed red pepper
8 chicken thighs, trimmed of excess skin
Kosher salt
1 cup pomegranate molasses
1 cup chicken stock
1 thyme bundle, tied with kitchen twine
1 cup pomegranate seeds
1 bunch of fresh chives, finely chopped

Directions

Preheat the oven to 350 degrees F.

Coat a large saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard–it has fulfilled its garlic destiny.

Season the chicken thighs with salt and place them skin side down in the pan. Don’t crowd the pan or the thighs will steam instead of brown–you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total.

Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through.

Ditch the oil from the pan and add 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half–it should be slightly thick and syrupy. Season with salt.

Return the chicken to the pan, along with the juices from the sheet pan, scraping up any bits. Reduce the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or until the sauce thickens and it clings to the chicken in a yummy embrace.

While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.

Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.

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Anne Burrell’s Braised Chicken Thighs with Pomegranate Molasses | Food Network

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