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.
Make this dish for an untraditional, casual holiday dinner.
BRICK CHICKEN DRIZZLED WITH POMEGRANATE-CIDER SAUCE
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.
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.