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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 1 whole organic chicken, rinsed and pat dry
- Salt and freshly ground black pepper
- 2 to 4 tablespoons olive oil
- 3/4 cup chicken stock
- 1/4 cup pomegranate molasses
- 2 fresh thyme sprigs, leaves removed
Method
- Preheat the oven to 400 degrees F.
- Season chicken with salt and pepper, to taste.
- In a large stove to oven pan, heat the olive oil and brown the chicken on all sides.
- Put it in the oven and roast until the juices run clear, about 20 minutes.
- Remove the pan from oven and transfer the chicken to a cutting board.
- Tent with foil to keep warm.
- Put the pan on the stovetop over medium-high heat.
- Add the chicken stock and scrape up brown bits while bringing it to a boil.
- Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes.
- Taste for seasoning and adjust if necessary.
- Quarter the chicken and arrange it on a serving platter.
- Pour the sauce over the chicken and serve.
