This sauce took a few attempts to get me to a satisfied end result (I started out overly complicating things, then scaled it back big time), but now I’m putting it on everything. Chicken, flanken, even in place of stuffed cabbage sauce, and you can’t stop me.
Pomegranate Red Wine Chicken
- Cooking and Prep: 2 h 45 m
- Serves: 8
Prepare the Chicken
Heat olive oil in a small saucepan and sauté onion and garlic until translucent. Add remaining ingredients, aside from the chicken, and bring to a boil. Reduce to a simmer and cook until alcohol flavor has mellowed, about 20 minutes. Remove from heat and allow to cool.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Arrange the chicken in a nonreactive baking dish. Pour the sauce on top and cover.
Bake for one hour and 15 minutes covered, then baste and bake for an additional 20–30 minutes uncovered. Serve over rice.
Photography: Moishe Wulliger
Food Styling: Renee Muller