4 (1)


Pan-fried pomegranate chicken

FOR all its virtues, the pomegranate doesn't exactly reach out and grab the cook. It doesn't release a burst of fragrance, the way a lemon or an orange does the instant the knife pierces its skin. There's no inspiring rush ... Read more

Total time: 40 minutes, plus 8 hours marinating | Serves 4


  • 10 cloves garlic, chopped
  • 1 onion, chopped
  • 1/3 cup olive oil
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1 chicken (about 3 1/2- 4 pounds), cut into 8 pieces

Step 1Combine the garlic, onion, olive oil, thyme, pomegranate molasses, salt and pepper to taste in a bowl. Pour into a large resealable plastic bag. Add the chicken pieces and seal tightly. Marinate in the refrigerator overnight.


  • 1/2 cup flour
  • Salt, pepper
  • 2 tablespoons olive oil
  • 1/4 cup ( 1/2 stick) butter, divided
  • 4 cloves garlic, minced
  • 1 large shallot, minced
  • 2 sprigs fresh thyme
  • 1 1/2 cups dry white wine
  • 1 1/2 cups chicken broth
  • 3 tablespoons pomegranate molasses
  • 3 tablespoons pomegranate seeds

Step 1Heat the oven to 400 degrees. Remove the chicken from the marinade and discard the marinade.

Step 2Place the flour in a shallow dish and season with salt and pepper to taste.

Step 3Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Dredge the chicken pieces in the flour, shaking off any excess. Cook the chicken, turning once or twice, until golden brown but not cooked through, about 15 minutes. Remove the chicken to a baking sheet and finish cooking the chicken in the oven until it has cooked through, about 10 minutes.

Step 4Meanwhile, add the garlic, shallot and thyme to the skillet and cook on medium-high heat, stirring, just until fragrant, about 1 minute. Add the wine, increase the heat to high and cook, stirring up any browned bits from the bottom of the skillet, until the liquid is reduced to about 1/2 cup, about 5 minutes. Add the chicken broth and pomegranate molasses. Cook until the liquid is reduced to about 1 1/4 cups, about 5 minutes.

Step 5Strain the sauce into a clean saucepan over medium-low heat. Add the remaining 2 tablespoons of butter, one at a time, swirling the pan to blend the butter in, rather than stirring it.

Step 6Serve the chicken with the sauce and garnish with the pomegranate seeds.

Note: From Mayi Brady of The Times' Test Kitchen.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

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