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
Recipe By Michal Frischman
- Cooking and Prep: 2 h 45 m
- Serves: 8
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Chicken
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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.
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Arrange the chicken in a nonreactive baking dish. Pour the sauce on top and cover.
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Bake for one hour and 15 minutes covered, then baste and bake for an additional 20–30 minutes uncovered. Serve over rice.
Credits
Photography: Moishe Wulliger
Food Styling: Renee Muller
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Pomegranate Red Wine Chicken
Great on Turkey roast also
I made the sauce for a turkey roast for Rosh Hashanah and it was awesome!
Please
Log in to post a review How'd it turn out? Write a review.
-
Pomegranate Red Wine Chicken
Great on Turkey roast also
I made the sauce for a turkey roast for Rosh Hashanah and it was awesome!
Please
Log in to ask a question How'd it turn out? Write a review.
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