Pomegranate-Glazed Chicken

Pomegranate-Glazed Chicken

Recipe from Martha Stewart Everyday Food
Tested in Alice Wootton's Kitchen

My hubby really loved this dish. The chicken, when glazed with the pomegranate juice mixture, takes on a lovely rich color. Once the pomegranate mixture is thick enough to coat the back of a spoon, cool it for a moment, then run your finger through it to make a line. The glaze is ready when the line doesn't fill in and has the consistency of thin syrup. Pomegranate juice is available at Lost River Market & Deli. It comes in a large jar, so it's great to have on hand in your pantry. Once it's opened, it will need to be refrigerated.

2 cups pomegranate juice
1 cup fresh orange juice
1 teaspoon dried rosemary
3 garlic cloves, smashed
coarse salt and ground pepper
2 teaspoons red-wine vinegar
4 bone-in chicken breast halves (12 to 14 ounces each)

Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes(when I made it the sauce took a bit longer than this to reduce) stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze.