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home > recipes > meat > pom and balsamic-glazed chicken
Juice from 2-3 large pomegranates, or 3/4 cup pomegranate juice 4-6 boneless, skinless chicken breasts, or 8-12 boneless, skinless chicken thighs 1 cup packaged peeled baby carrots 3 green onions, sliced 2-3 tablespoons olive or vegetable oil 1 cup chicken broth 1/4 cup balsamic vinegar 2 teaspoons cornstarch 2 teaspoons brown sugar 1 teaspoon crushed dried basil 1/2 teaspoon crushed dried oregano 1/2 teaspoon salt Hot cooked penne pasta (optional) Garnish (optional) 1/3 cup arils from 1 large pomegranate Prepare garnish -- Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. Place oil in a large skillet; brown chicken pieces in batches with carrots and onions for 5-6 minutes or until tender, stirring frequently. Remove chicken pieces. Keep carrots and onions warm. Place broth in a pan and add chicken pieces; cover and simmer for 15-20 minutes, or until cooked. Reserve 1/3 cup of chicken cooking liquid. Transfer chicken and vegetables to platter; cover and keep warm. Put reserved 1/3 cup of chicken cooking liquid in skillet. Stir in pomegranate juice, vinegar, cornstarch, brown sugar and seasonings. Bring to a boil; reduce heat. Simmer 2 minutes. Drizzle some of the sauce over chicken and vegetables; garnish with reserved arils. Serve with pasta if desired, and pass remaining sauce. Makes 4-6 servings.

Pom and Balsamic-glazed Chicken


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list all recipes for MEAT (1007)
list all recipes by JENNIFER.LEISY (5)


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keyword: balsamic
keyword: glazed
keyword: chicken
recipes for meat
recipes by Jennifer.Leisy
Email Address:
(posted May 17, 2007)

Juice from 2-3 large pomegranates, or 3/4 cup
pomegranate juice
4-6 boneless, skinless
chicken breasts, or 8-12 boneless, skinless chicken thighs
1 cup packaged peeled baby carrots
3
green onions, sliced
2-3 tablespoons
olive or vegetable oil
1 cup
chicken broth
1/4 cup
balsamic vinegar
2 teaspoons
cornstarch
2 teaspoons
brown sugar
1 teaspoon crushed dried
basil
1/2 teaspoon crushed dried
oregano
1/2 teaspoon
salt
Hot cooked penne pasta (optional)

Garnish (optional)
1/3 cup arils from 1 large
pomegranate

Prepare
garnish -- Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Prepare fresh
pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Place oil in a large
skillet; brown chicken pieces in batches with carrots and onions for 5-6 minutes or until tender, stirring frequently. Remove chicken pieces. Keep carrots and onions warm.

Place
broth in a pan and add chicken pieces; cover and simmer for 15-20 minutes, or until cooked. Reserve 1/3 cup of chicken cooking liquid.

Transfer
chicken and vegetables to platter; cover and keep warm.

Put reserved 1/3 cup of
chicken cooking liquid in skillet. Stir in pomegranate juice, vinegar, cornstarch,
brown sugar and seasonings. Bring to a boil; reduce heat. Simmer 2 minutes.

Drizzle some of the sauce over chicken and vegetables; garnish with reserved arils. Serve with pasta if desired, and pass remaining sauce.

Makes 4-6 servings.


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