Friday, December 23, 2011

Brick chicken drizzled with pomegranate-cider sauce

There's nothing I love more than crispy chicken skin. It is just addictive. When my parents peel the skin off their chicken, I want to howl at them and ask them "WHY???!!" Instead, I just reach over and snatch the poor tossed skin and pop the crunchy goodness into my mouth.

Brick chicken is a beautiful fall/winter dish that you can put together relatively easily and pain free. It is also much better on your thighs and stomach during this holiday season full of baked goods. I love all the festive green and red from the brussel sprouts and pomegranate seeds. The sauce may appear to be a little too tangy; but when you pair it along with a piece of chicken, parsnip, brussel sprout and pomegranate, it is perfect.

Make this dish for an untraditional, casual holiday dinner.

Serves 2

4 pieces whole chicken leg
5 sprigs fresh thyme
4 tbsp olive oil
1 parsnip, peeled and medium diced
1/4 lb brussel sprouts, halved & ends trimmed
1 pomegranate, seeded and juices reserved (approx 2 tbsp)
1/4 cup pomegranate juice
1/8 cup apple cider
1 tsp apple cider vinegar
Pinch of salt and freshly ground mixed peppercorns

1. Preheat oven to 425 degrees Fahrenheit.

2. Season both sides of chicken with salt and pepper. Oil 1 tbsp per chicken on both sides. Add 1 sprig of thyme for each chicken. Using a cast iron pan or something heavy, sit it on top of the chicken to press down. Cook in oven for 30-35 minutes.

3. On separate baking sheet, toss parsnip, brussel sprouts, thyme leaves, salt and pepper with olive oil. Cook in oven for 20 minutes or until golden brown.

4. In a small saucepan, add pomegranate juice (fresh and bottled), cider, salt and pepper. Over medium heat, bring to a boil. Add vinegar and 3 tbsp pomegranate seeds, then lower heat to simmer. Cook for 5 more minutes until slightly thickened. It will still be pretty thin.

6. To plate, mound a helpful of the brussel sprout-parsnip in the middle of a plate. Top with 2 pieces of chicken per plate. Add 1/2 tbsp seed over and peel a few outer leaves from brussel sprouts to scatter over plate. Drizzle sauce over chicken. Serve immediately.

Happy holidays everyone! Here a few holiday photos from around the city to get you in the spirit in case you aren't yet

Enjoy your holiday feasts with family and/or friends wherever you are.

1 comment:

  1. Gorgeous chicken! I want it. Such a fab recipe. Great job.