Braised Chipotle Pomegranate Chicken

[percyn]

Braised Chipotle Pomegranate Chicken

Serves 4 as Main Dish.

This is a variation on a classic braise/stew that I thought of and tried on a whim and it turned out to be delicious. Use the recipe as a rough guide....feel free to experiment with your own variations.

• 6 chicken thighs (skinned, bone-in preferred)
  
• 2 medium onions roughly diced
  
• 2 c chicken broth
  
• 1 c red wine (optional)
  
• 1 bay leaf
  
• 2 T tomato paste
  
• 3 T pomegranate molasses (to taste)
  
• 3 chopped canned chipotle chilies (to taste)
  
• 2 cloves garlic chopped or crushed
  
• 2 T oil
  

Heat the oil and brown the chicken thighs and remove. Saute the onions and garlic in the same pan. Once softened, deglaze with the wine. Add the tomato paste, bay leaf, chipotle chilies, pomegranate molasses and chicken broth. Return chicken to pot, cover and simmer for an hour or until the desired consistency is met.

You can add a touch of the pomegranate molasses to taste at the end for a kick in flavor.

Remove the bay leave before serving. Enjoy with rice, pasta / orzo.

Keywords: Main Dish, Chicken, Easy, Crock Pot

( RG2085 )