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Receta Pan Fried Pomegranate Chicken
by Global Cookbook

Pan Fried Pomegranate Chicken
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Ingredientes

  • 10 x garlic cloves minced
  • 1 x onion minced
  • 1/3 c. extra virgin olive oil
  • 1 Tbsp. minced fresh thyme
  • 2 Tbsp. pomegranate molasses
  •     (sold in specialty markets and well-stocked supermarkets)
  • 1 tsp salt
  •     Freshly-grnd black pepper to taste
  • 1 x chicken - (3 1/2 to 4 lbs) cut in 8 pcs
  • 1/2 c. flour
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. extra virgin olive oil
  • 1/4 c. butter - (1/2 stick) divided
  • 4 x garlic cloves chopped
  • 1 lrg shallot chopped
  • 2 x fresh thyme sprigs
  • 1 1/2 c. dry white wine
  • 1 1/2 c. chicken broth
  • 3 Tbsp. pomegranate molasses
  • 3 Tbsp. pomegranate seeds see * Note

Direcciones

  1. Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cool water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing.
  2. For the Marinade: Combine the garlic, onion, extra virgin olive oil, thyme, pomegranate molasses, salt and pepper to taste in a bowl. Pour into a large resealable plastic bag. Add in the chicken pcs and seal tightly. Marinate in the refrigerator overnight.
  3. For Assembly: Heat the oven to 400 degrees. Remove the chicken from the marinade and throw away the marinade. Place the flour in a shallow dish and season with salt and pepper to taste.
  4. Heat the oil and 2 Tbsp. of butter in a large skillet over medium-high heat. Dredge the chicken pcs in the flour, shaking off any excess. Cook the chicken, turning once or possibly twice, till golden but not cooked through, about 15 min. Remove the chicken to a baking sheet and finish cooking the chicken in the oven till it has cooked through, about 10 min.
  5. Meanwhile, add in the garlic, shallot and thyme to the skillet and cook on medium-high heat, stirring, just till fragrant, about 1 minute. Add in the wine, increase the heat to high and cook, stirring up any browned bits from the bottom of the skillet, till the liquid is reduced to about 1/2 c., about 5 min. Add in the chicken broth and pomegranate molasses. Cook till the liquid is reduced to about 1 1/4 c., about 5 min.
  6. Strain the sauce into a clean saucepan over medium-low heat. Add in the remaining 2 Tbsp. of butter, one at a time, swirling the pan to blend the butter in, rather than stirring it. Serve the chicken with the sauce and garnish with the pomegranate seeds.
  7. This recipe yields 4 servings.