Braised Chicken with Pomegranate

Servings: 8 servings

Author: Chef Abbie Gellman RD

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour, 15 minutes

Main Course

chicken pomegranate

Instructions

1 Pre-heat oven to 325 degrees F.
2 Heat a large dutch oven over medium-high heat, add oil. Season chicken with ~1/2
teaspoon each salt and pepper then place chicken in pot in a single layer. Sear
chicken for ~5 minutes then flip over and sear the other side for ~5 minutes.
Transfer chicken to a plate.
3 Add pancetta to the dutch oven and saute, stirring often, ~5 minutes.
4 Add onions, carrots, and fennel to the dutch oven and saute ~5 minutes. Add the
garlic and saute ~1 minute.
5 Add parsley, thyme, bay leaf, and wine to the dutch oven. Bring liquid to a boil
and deglaze the pot, scraping the bottom to loosen any brown bits.
6 Add broth and return chicken and pancetta to the dutch oven, bring to a low
simmer, cover, and transfer to the oven. Cook for 45 minutes.
7 Transfer chicken and vegetables to a cutting board, large bowl, or platter and
cover with foil. Discard parsley, thyme stems, and bay leaf.