Pomegranate-Glazed Chicken Thighs

A crowd-pleasing main course that can be prepared in under 30 minutes, this chicken entrée gets a boost of flavor from the pomegranate molasses. For a Mediterranean-inspired fall feast, we like to serve this pomegranate-glazed chicken with herbed couscous and roasted acorn squash, plus pomegranate seeds for garnish.

Ingredients:

  • 1 1/2 lb. (750 g) bone-in, skin-on chicken thighs
  • 1 Tbs. vegetable oil or oil of choice
  • Kosher salt and freshly ground pepper
  • 1 red onion, cut lengthwise and thinly sliced
  • 1/4 cup (2 fl. oz./60 ml) white wine
  • 1 cup (8 fl. oz./250 ml) pomegranate molasses
  • Fresh mint leaves for garnish
  • Fresh dill for garnish
  • Pomegranate seeds for garnish
  • Cooked couscous or rice for serving (optional)
  • Roasted acorn squash for serving (optional)

Directions:

Pat the chicken thighs dry with a paper towel. Transfer to a plate and let the chicken rest until it comes to room temperature.

Preheat an oven to 375°F (190°C).

Heat a fry pan over medium-high heat. Lightly brush the chicken with oil, then season with salt and pepper. Once the pan is hot, dip a paper towel in oil and carefully wipe it across the surface of the pan. Add the chicken skin-side down and sear until golden, about 4 minutes per side. Transfer to a plate and set aside.

In the same fry pan, add the onions. Cook, stirring occasionally, until browned and slightly softened, about 5 minutes. Transfer to the plate with the chicken.

Reduce the heat to medium, pour the wine into the pan and bring to a simmer, scraping up the bits from the bottom of the pan. Add the pomegranate molasses and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.

Return the chicken and onions to the pan and stir to coat evenly with the sauce. Transfer to the oven and cook until the chicken reaches an internal temperature of 160 to 165°F (71 to 74°C).

Remove the pan from the oven.

Top with more sauce, if desired. Garnish with mint, dill and pomegranate seeds. Serve atop a bed of couscous with roasted acorn squash alongside. Serves 2 to 4.

Williams Sonoma Test Kitchen