Pomegranate Balsamic Chicken w Multi Grain Medly
Chicken pieces with balsamic is a great meal. I love the tang from the vinegar. I decided to change it up and use part balsamic and part pomegranate vinegar. If I had a whole pomegranate I would have used some in the pan drippings to marry the flavor and add a bit more color.
1/4 cup total balsamic vinegar pomegranate vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Zest of a lemon
2 garlic cloves, chopped
1teaspoon oregano
2 tablespoons olive oil
Salt and freshly ground black pepper
1 package chicken pieces (mine was 2 breasts and 4 legs)
2 tablespoons olive oil
Salt and freshly ground black pepper
1 package chicken pieces (mine was 2 breasts and 4 legs)
1/2 cup low-salt chicken broth
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh parsley leaves
What to do:
Whisk the vinegar, mustard, lemon juice, zest, garlic, oregano, olive oil, salt, and pepper in a large bowl to blend. Combine the vinaigrette and chicken pieces and cover tightly. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the parsley over the chicken, and serve. I used Trader Joes multi grain medly which I simply sautéed with olive oil and garlic. Simple.
Whisk the vinegar, mustard, lemon juice, zest, garlic, oregano, olive oil, salt, and pepper in a large bowl to blend. Combine the vinaigrette and chicken pieces and cover tightly. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the parsley over the chicken, and serve. I used Trader Joes multi grain medly which I simply sautéed with olive oil and garlic. Simple.
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