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Thyme-Infused Chicken Breasts with Pomegranate Sauce

thyme-infused chicken breasts with pomegranate sauce Entree
Thyme-Infused Chicken Breasts with Pomegranate Sauce
  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 4

Looking for a hearty dinner? Enjoy this herbed chicken served with pomegranate sauce – a delightful meal. MORE+ LESS-

Updated July 1, 2010

Ingredients

Chicken

2
quarts (8 cups) cold water
1/2
cup salt (preferably non-iodized)
5
black peppercorns
4
cloves garlic, smashed
3
fresh thyme sprigs
4
bone-in skin-on chicken breasts (about 3 lb)
2
tablespoons vegetable oil

Sauce

2
tablespoons butter, softened
2
tablespoons all-purpose flour
2
tablespoons finely chopped onion
1
clove garlic, finely chopped
2
teaspoons tomato paste
1/2
cup white wine or chicken broth
1/2
cup chicken broth
1
fresh thyme sprig
1/2
cup pomegranate juice or cranberry juice
2
teaspoons packed brown sugar

Steps

Hide Images
  • 1
    In large bowl, mix cold water, salt, peppercorns, smashed garlic and 3 thyme sprigs until salt is dissolved. Add chicken and stir well. Cover with plastic wrap and refrigerate at least 30 minutes but no more than 3 hours.
  • 2
    Remove chicken from brine and pat dry with paper towels.
  • 3
    In 10-inch skillet, heat oil over medium-high heat until shimmering and hot. Add chicken, skin sides down, and cook 5 minutes or until golden brown. Use long-handled tongs to turn chicken and cook 5 minutes longer or until golden. Reduce heat to low.
  • 4
    Simmer uncovered about 20 minutes, without turning, until juice of chicken is no longer pink when thickest part is cut to bone (170°F). Remove chicken from skillet and place on plate, reserving drippings in skillet. Cover tightly with foil; set aside.
  • 5
    Meanwhile, in small bowl, mix butter and flour with your fingers or a spoon. Knead mixture until it is a smooth paste; set aside.
  • 6
    Pour out all but 1 tablespoon drippings from skillet. Place skillet over medium heat and stir in onion. Cook 3 minutes, stirring occasionally, or until soft. Add finely chopped garlic and cook 30 seconds, stirring constantly, until fragrant. Stir in tomato paste and cook 1 minute longer.
  • 7
    Add wine and increase heat to high. Heat to boiling, scraping any browned bits off bottom of skillet. Boil wine 5 minutes or until reduced to about 2 tablespoons.
  • 8
    Add broth and 1 thyme sprig to skillet. Boil 5 minutes, stirring occasionally, or until reduced by half. Add pomegranate juice and brown sugar. Heat to boiling, stirring pomegranate mixture with wire whisk.
  • 9
    Pinch off about half of the butter-flour paste. Drop this into boiling sauce and quickly beat in with wire whisk. Repeat with remaining paste, stirring constantly. Heat sauce to boiling and boil 2 minutes, stirring constantly. Serve sauce with chicken.

Expert Tips

  • Why it Works: Flour Power Flour is a good sauce thickener because it contains starch. However, the thickening power of flour’s starch is released only when heated. Mixing flour with a little cold water results in a thick paste or dough. Mixing it with a lot of water and heating it to boiling gives you a smooth sauce. Why? When heated, starch (which usually looks like a little ball) breaks down into tiny pieces. These pieces now absorb great quantities of liquid and thicken your sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
240
% Daily Value
Total Fat
26g
41%
Saturated Fat
8g
39%
Trans Fat
1/2g
Cholesterol
150mg
51%
Sodium
3840mg
160%
Potassium
440mg
13%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
7g
Protein
51g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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