https://tops.ads.webstophq.com/Recipes/Detail/1613/Pomegranate-Glazed_Chicken_Thighs_with_Fontina
Yield: 8 servings
Preparation Time: and Active Time: 35 min
Pomegranate Glaze: | |||
2 | cups | pomegranate juice | |
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1/2 | cup | sugar | |
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1 | tablespoon | lemon juice | |
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4 | fresh rosemary sprigs | ||
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Chicken Thighs: | |||
2 | teaspoons | minced fresh rosemary | |
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1 | teaspoon | garlic powder | |
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8 | bone-in chicken thighs, with skin | ||
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salt and pepper | |||
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10 | ounces | Belgioioso Fontina cheese, shredded and divided (2 1/2 cups) | |
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1/2 | cup | pomegranate seeds | |
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fresh rosemary sprigs | |||
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Pomegranate Glaze:
Bring the pomegranate juice, sugar, lemon juice and rosemary to a boil in a large saucepan over medium-high heat; cook and stir until sugar is dissolved. Reduce heat to low. Simmer, uncovered, for 35-40 minutes or until glaze is reduced to about 1 cup, stirring occasionally. Remove rosemary sprigs and discard. Set aside 2/3 cup glaze for serving.
Chicken Thighs:
Heat oven to 400 degrees F.
Combine rosemary and garlic powder. Pat chicken thighs dry with paper towels. Transfer chicken to a greased 17 x 12-inch baking pan. Gently loosen skin from chicken thighs, leaving one side attached. Add the rosemary mixture, salt, pepper and 1/4 cup fontina under skin of each.
Brush chicken skin with remaining 1/3 cup pomegranate glaze; season with salt and pepper. Bake for 20 minutes. Brush with pomegranate glaze. Bake for 20-25 minutes longer or until a thermometer inserted in meat reads 165 degrees F.
Sprinkle chicken with remaining fontina. Broil 4 inches from the heat for 2-3 minutes or until cheese is melted. Let stand for 5 minutes before serving.
Meanwhile, bring reserved glaze just to a boil. Stir in pomegranate seeds. Serve chicken thighs with glaze. Garnish with rosemary.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/1613/
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