Roasted Chicken Thighs with Cauliflower and Pomegranate Pan Sauce
By Alli BerkeyPublished on December 20, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 large head cauliflower (3 pounds), cored and cut into 2-inch florets2 tablespoons unsalted butter, melted, plus 4 tablespoons chilled, divided2 teaspoons table salt, divided1 teaspoon pepper, divided8 (5- to 7-ounce) bone-in chicken thighs, trimmed1 red onion, halved and sliced thin2 garlic cloves, minced2 teaspoons minced fresh thyme 1 ½ cups pomegranate juice 1 tablespoon minced fresh chives
Before You Begin
You can substitute two shallots for the red onion, if desired.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss cauliflower, melted butter, ¾ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Roast for 15 minutes.
- Meanwhile, pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and remaining ½ teaspoon pepper. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Transfer chicken to sheet with cauliflower in oven and continue to roast until cauliflower is browned on bottom and chicken registers 175 degrees, about 15 minutes longer.
- Pour off all but 2 tablespoons fat from now-empty skillet. Add onion, garlic, thyme, and remaining ¼ teaspoon salt and cook over medium heat until onion is softened, about 2 minutes. Stir in pomegranate juice; bring to simmer; and cook until reduced by half, about 3 minutes. Off heat, whisk in chives and remaining 3 tablespoons butter. Spoon sauce over chicken and serve with cauliflower.
Time
30 minutesYield
Serves 4Ingredients
1 large head cauliflower (3 pounds), cored and cut into 2-inch florets
2 tablespoons unsalted butter, melted, plus 4 tablespoons chilled, divided
2 teaspoons table salt, divided
1 teaspoon pepper, divided
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 red onion, halved and sliced thin
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 ½ cups pomegranate juice
1 tablespoon minced fresh chives
Ingredients
1 large head cauliflower (3 pounds), cored and cut into 2-inch florets
2 tablespoons unsalted butter, melted, plus 4 tablespoons chilled, divided
2 teaspoons table salt, divided
1 teaspoon pepper, divided
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 red onion, halved and sliced thin
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 ½ cups pomegranate juice
1 tablespoon minced fresh chives
Ingredients
1 large head cauliflower (3 pounds), cored and cut into 2-inch florets
2 tablespoons unsalted butter, melted, plus 4 tablespoons chilled, divided
2 teaspoons table salt, divided
1 teaspoon pepper, divided
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 red onion, halved and sliced thin
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 ½ cups pomegranate juice
1 tablespoon minced fresh chives
Why This Recipe Works
Using pomegranate juice instead of wine for the pan sauce added sweetness and a fruitier flavor.
Before You Begin
You can substitute two shallots for the red onion, if desired.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss cauliflower, melted butter, ¾ teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Roast for 15 minutes.
- Meanwhile, pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and remaining ½ teaspoon pepper. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Transfer chicken to sheet with cauliflower in oven and continue to roast until cauliflower is browned on bottom and chicken registers 175 degrees, about 15 minutes longer.
- Pour off all but 2 tablespoons fat from now-empty skillet. Add onion, garlic, thyme, and remaining ¼ teaspoon salt and cook over medium heat until onion is softened, about 2 minutes. Stir in pomegranate juice; bring to simmer; and cook until reduced by half, about 3 minutes. Off heat, whisk in chives and remaining 3 tablespoons butter. Spoon sauce over chicken and serve with cauliflower.
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