Pomegranate-Glazed Chicken Thighs with Fontina
Recipe - Roseville Liquor
Pomegranate-Glazed Chicken Thighs with Fontina
Prep Time45 Minutes
Servings8
Cook Time30 Minutes
Ingredients
2 cups pomegranate juice
1/2 cup sugar
1 tablespoon lemon juice
4 rosemary sprigs
2 teaspoons minced rosemary
1 teaspoon garlic powder
8 bone-in chicken thighs, with skin
8 oz BelGioioso Fontina cheese, shredded and divided (2 cups)
1/2 cup pomegranate seeds
Directions
- Bring pomegranate juice, sugar, lemon juice, and rosemary to a boil in a large saucepan; cook and stir until sugar is dissolved. Reduce heat to low. Simmer, uncovered, 35–40 minutes or until reduced to about 1 cup, stirring occasionally. Remove rosemary sprigs and discard. Set aside 2/3 cup glaze for serving.
- Heat oven to 400°F. Combine minced rosemary and garlic powder. Pat chicken thighs dry. Transfer chicken to a greased 18x13 baking sheet. Gently loosen skin from chicken thighs, leaving one side attached. Place the rosemary mixture, salt, pepper, and 1⁄4 cup fontina under the skin of each.
- Brush chicken skin with remaining 1/3 cup pomegranate glaze; season with salt and pepper. Bake for 20 minutes. Brush with pomegranate glaze. Bake 20–25 minutes or until a thermometer inserted into meat reads 165°F.
- Sprinkle chicken with remaining cheese. Broil 4 inches from the heat for 2–3 minutes or until cheese is melted. Let rest for 5 minutes before serving.
- Meanwhile, bring reserved glaze just to a boil. Stir in pomegranate seeds. Serve glaze with chicken thighs.
45 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Bring pomegranate juice, sugar, lemon juice, and rosemary to a boil in a large saucepan; cook and stir until sugar is dissolved. Reduce heat to low. Simmer, uncovered, 35–40 minutes or until reduced to about 1 cup, stirring occasionally. Remove rosemary sprigs and discard. Set aside 2/3 cup glaze for serving.
- Heat oven to 400°F. Combine minced rosemary and garlic powder. Pat chicken thighs dry. Transfer chicken to a greased 18x13 baking sheet. Gently loosen skin from chicken thighs, leaving one side attached. Place the rosemary mixture, salt, pepper, and 1⁄4 cup fontina under the skin of each.
- Brush chicken skin with remaining 1/3 cup pomegranate glaze; season with salt and pepper. Bake for 20 minutes. Brush with pomegranate glaze. Bake 20–25 minutes or until a thermometer inserted into meat reads 165°F.
- Sprinkle chicken with remaining cheese. Broil 4 inches from the heat for 2–3 minutes or until cheese is melted. Let rest for 5 minutes before serving.
- Meanwhile, bring reserved glaze just to a boil. Stir in pomegranate seeds. Serve glaze with chicken thighs.