Tuesday, November 29, 2011

Weeknight Chicken Dinner

I had the idea of cooking chicken for tonight's dinner and wanted to keep it simple with only a few components. When cooking at home I always try to use some of the ingredients I have on hand, so the nice pomegranate on my kitchen table gave me the idea of doing a somewhat sweet glaze for the roasted chicken breast. I chose to make simple mashed russet potatoes with a swirl of roasted puree of Kabocha Squash and bacon-studded sauteed Swiss chard. The dish had a nice balance of textures, flavors and colors; not a bad meal for a weeknight in front of the TV.

Pomegranate Glazed Chicken Breast
2 each Organic Chicken Breast, skin on
2 cups Pomegranate juice, fresh or bottled
1 cup Orange Juice
2 ea Star Anise
2 T Brown Sugar
Kosher salt/fresh cracked pepper

1. Preheat oven to 400F.
2. Put all glaze ingredients in a pan and bring to a simmer.
3. Slowly reduce the liquid untill it thickens like a syrup; remove from heat and remove star anise.
4. Season chicken breasts and place skin side down in a hot saute pan with a dash of olive oil.
5. Place pan in oven to finish cooking, bring chicken up to 170F internal; flip over.
6. Spoon glaze over the chicken breasts and continue cooking for about 5 more minutes until it reaches 175F.

Serve with a sprinkle of fresh pomegranate seeds

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