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Pomegranate Chicken

Braised Chicken with Pomegranate

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Course: Main Course
Keyword: chicken, pomegranate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Author: Chef Abbie Gellman RD


  • 1 tablespoon extra virgin olive oil
  • 8 bone-in skinless chicken thighs and/or drumsticks ~2.5 pounds
  • kosher salt
  • ground black pepper
  • 4 ounces pancetta diced small
  • 2 onions sliced
  • 5 carrots cut into ½-inch slices
  • 1 fennel bulb cut into ½-inch dice
  • 2 cloves garlic chopped
  • 6 sprigs parsley
  • 6 sprigs thyme
  • 1 bay leaf
  • 2 cups light red wine such as pinot noir
  • 3 cups low sodium chicken stock
  • zest of 1 lemon
  • 1 cup pomegranate seeds


  • Pre-heat oven to 325 degrees F.
  • Heat a large dutch oven over medium-high heat, add oil. Season chicken with ~1/2 teaspoon each salt and pepper then place chicken in pot in a single layer. Sear chicken for ~5 minutes then flip over and sear the other side for ~5 minutes. Transfer chicken to a plate.
  • Add pancetta to the dutch oven and saute, stirring often, ~5 minutes.
  • Add onions, carrots, and fennel to the dutch oven and saute ~5 minutes. Add the garlic and saute ~1 minute.
  • Add parsley, thyme, bay leaf, and wine to the dutch oven. Bring liquid to a boil and deglaze the pot, scraping the bottom to loosen any brown bits.
  • Add broth and return chicken and pancetta to the dutch oven, bring to a low simmer, cover, and transfer to the oven. Cook for 45 minutes.
  • Transfer chicken and vegetables to a cutting board, large bowl, or platter and cover with foil. Discard parsley, thyme stems, and bay leaf.