Ingredients
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6 large Chicken
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1 tsp Salt
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½ tsp freshly ground Black Pepper
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1 tbsp extra-virgin Olive Oil
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1 large Onion
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2 Garlic
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120 ml (½ cup) dry White Wine
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240 ml (1 cup) Chicken broth
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2 tbsp Pomegranate
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1 tbsp Honey
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35 g (¼ cup) chopped green Olive
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Toasted Bulgur
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Finely chopped fresh flat-leaf Parsley
Directions
If you can’t find it in your market, add some lemon juice for tartness instead, along with an additional tablespoon of honey. Or reduce some pomegranate juice. Fruit-forward and low in tannins, Cabernet Franc is a good choice when you’re serving a lighter meat like chicken or pork but still want a red wine.
Steps
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1
Done
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Season the chicken thighs with the 1 tsp salt and the ½ tsp pepper. In a large sauté pan, heat the olive oil over medium-high heat just until smoking. Add the chicken thighs and sear for a few minutes on each side until golden. Using tongs, transfer to a plate. |
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2
Done
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Reduce heat to medium. Add the onion to the pan and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 minute. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Stir in the stock, pomegranate molasses, and honey. Add the chicken and simmer, uncovered, for 10 minutes. Cover, add the olives, and simmer for another 10 minutes, or until the chicken is opaque throughout. Taste and adjust the seasoning. |
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3
Done
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Serve over the bulgur in shallow bowls with the pan sauce spooned over. Garnish with parsley and olives. |
