Pomegranate Roast Chicken
Ingredients
- 3 1/2 pound bone in chicken pieces
- 1 cup pomegranate juice
- ¼ cup MH Solera Sherry
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 1 tbsp fresh minced ginger root
- 2 tbsp minced garlic
- 1 tsp salt
- ½ tsp ground black pepper
- 1 bunch green onion slice in rings
- ½ cup pomegranate seeds
Instructions
-
Arrange the chicken in a bake proof pan
-
Mix together all the ingredients excluding the green onions and pomegranate seeds
-
Pour the above mixture over the chicken and allow it to marinade for 2 -3 hours under refrigeration, turn the chicken at least once to ensure that it is coated fully
-
Bake in a 350-degree oven for 45 minutes uncovered until chicken is done - internal temp of 160 degrees F minimum
-
Baste the chicken several times during the cooking process to coat the chicken
-
Serve alongside your favorite grain (I personally like a basmati or jasmine rice)
Recipe Notes
Additional note Pomegranate arils (seeds) make a wonderful addition to a salad for flavor and texture. I like something with a citrus (orange) supreme and an orange vinaigrette
The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce. Cooking Parties with the Chef are conducted on the third Sunday of each month at Messina Hof.