donna's daily dish

Donna's Daily Dish

Inspiring people to create every day recipes

chicken pomegranate

5/2/2019

Most of the time when I watch Lidia Bastianich on public television, the recipes she prepares makes me want to go out and try them. This happened again last weekend when Lidia was making Chicken with Pomegranate. Unfortunately, my online search for her recipe didn’t yield any results. However, I was able to find the video episode and by stopping and starting, I was able to come close to the exact measurements she used to produce the sauce for this dish.

Lidia started by using a butterflied (also known as spatchcock) whole chicken that was cut in half. The chicken is seasoned with salt and pepper and placed in a large oven going frying pan with 1-2 tablespoons of olive oil. As it’s just my husband and I, I purchased a package of bone-in split (approximately 2 pounds) chicken breasts.

The chicken is sautéed until the skin is caramelized. As the chicken is caramelizing, preheat your oven to 425 degrees. Next, place the pan in the oven for 30 minutes. While the chicken is baking, prepare the sauce. You’ll need one cup of pomegranate juice. I was able to locate a small bottle of Pom Wonderful at Shop-Rite (2/$5). You’ll also need one cup of chicken stock and 1/4 cup each of brandy and Grand Marnier.

After 30 minutes, remove the chicken and add the liquids to the pan. Add several sprigs or so of fresh rosemary and 2-3 tablespoons of butter that has been cubed into small pieces. Baste the chicken with the liquids and return the pan to the oven for another 20-30 minutes. Baste the chicken several more times. When you remove the chicken from the oven, remember to cover the handle so as to prevent someone from touching and getting burned from the hot pan handle.

I baked my chicken just shy of 30 minutes and about 3/4 of the way through reduced the oven temperature to 375 degrees. The chicken came out succulent, flavorful and tender. The sauce was light and enhanced the chicken. Instead of discarding the sauce, I saved it so that I can use for another batch of chicken in the future. Overall, another successful new recipe.

Give it a try, your family will be impressed with your results.

12 Comments

college-paper review link

9/13/2019 09:50:00 am

I am not a huge fan of using chicken, but I am okay with it being eaten. Sure, they may not taste the best, but they are still very nutritious. I take care of my body above all else, so you cannot really fault me for what I believe in. If you ask me, it is better to eat chicken than to eat junk food. I hope that you understand that this is just my way of having a healthy body.

Doreen Desjardins

2/18/2020 04:32:50 pm

I found this dish to be excellent. it tastes like a very exquisite gourmet meal. a must try . You will impress your family or guests. I used attached thighs with legs. the dark meat absorbs the liquor better and tastes sweeter. However if you prefer white meat it will be good too.

Jane Palermo link

2/22/2020 10:54:33 am

Would like to be able to save this to my e-mail

Donna Walsifer link

8/7/2020 02:07:02 pm

I did an internet search and found Lidia's recipe for you.
https://lidiasitaly.com/recipes/roasted-chicken-pomegranate/

Donna link

2/27/2020 06:07:42 am

I’m glad you enjoyed Lidia’s Bastianich’s recipe and was inspired to make it too. The flavors of this dish was wonderful.

Nancy Danahy

2/27/2020 05:15:11 pm

The first time I made this with pomegranate juice and it was delicious. The next time, I used cran-raspberry juice, and it was just as delicious and less expensive.

Diane Maher

5/10/2020 01:43:01 am

I can’t thank you enough for taking the trouble to get this recipe down on paper! I went looking for it after watching the episode tonight. Thanks so much! I can’t wait to try it.

5/10/2020 03:46:22 pm

I hope you enjoy the dish. I had to sit and watch a video from America's Test Kitchen & Cook's Country to obtain some of their recipes, but it was worth it. Would you be interested in joining a mailing list to be sent alerts when I publish a new blog post?

Kathy

9/12/2020 05:49:50 pm

I would be interested in the recipes! Thanks!

9/15/2020 11:12:21 am

I'll be happy to add you to my mailing list.

Maureen Stolman

8/20/2022 01:41:13 pm

Can i make the sauce with margarine instead of butter? Thank you!

8/20/2022 04:09:20 pm

You can, but I think the butter will yield better results. The margarine will burn easily, so watch your temperature under the pan. Also, the butter will give the sauce a lovely thickness and sheen. If you read above I used 2-3 tablespoons of butter.Another alternative, is to cut the ingredients by half when completing the sauce. As noted above, I had leftover sauce.