Anne Burrell's Braised Chicken Thighs with Pomegranate Molasses | Food Network

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Anne's juicy braised chicken recipe combines tart pomegranate molasses with the freshness of thyme and chives for an elegant dish that will impress your guests! Get the recipe ▶ https://foodtv.com/3PIjQgY Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Braised Chicken with Pomegranate Molasses RECIPE COURTESY OF ANNE BURRELL Level: Easy Total: 45 min Active: 35 min Yield: 4 servings  Ingredients Extra-virgin olive oil 4 cloves garlic, smashed Crushed red pepper 8 chicken thighs, trimmed of excess skin Kosher salt 1 cup pomegranate molasses 1 cup chicken stock 1 thyme bundle, tied with kitchen twine 1 cup pomegranate seeds 1 bunch of fresh chives, finely chopped Directions Preheat the oven to 350 degrees F. Coat a large saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard--it has fulfilled its garlic destiny. Season the chicken thighs with salt and place them skin side down in the pan. Don't crowd the pan or the thighs will steam instead of brown--you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total. Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through. Ditch the oil from the pan and add 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half--it should be slightly thick and syrupy. Season with salt. Return the chicken to the pan, along with the juices from the sheet pan, scraping up any bits. Reduce the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or until the sauce thickens and it clings to the chicken in a yummy embrace. While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle. Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #BraisedChickenThighs #FoodNetwork #PomegranateMolasses Anne Burrell's Braised Chicken Thighs with Pomegranate Molasses | Food Network https://www.youtube.com/watch?v=tGGaZJom5nc