With the holidays here, we will be doing a series of blog posts featuring yummy, but accessible, recipes that pair beautifully with our wines and are guaranteed to impress your guests. These first entries will focus on a few recipes that pair with our Rosé. Rosé is usually associated with the warm days of summer, but this is a versatile wine meant to be enjoyed year round.
Make sure to check out our blog for other recipe posts. Let’s dive in to this recipe.
Main: Skillet Honey Pomegranate Chicken Thighs
This gem comes from No Spoon Necessary and is mighty easy and mighty delicious. I love using my cast iron skillet and this recipe is a great excuse to break it out. I’m generally a white meat guy, but I find that the thighs work better in this specific recipe. But if you prefer white meat, go for it. I’d suggest serving this over some white rice or with a side of sweet potato fries. Last thing, no, I hadn’t heard of Pomegranate Molasses prior to this recipe either. But most grocery stores carry it, or you can also search how to make your own (it’s super simple).
Why This Pairing Works: There are a lot of simple flavors that blend beautifully in this recipe and each one hits a note in our Rosé. Like with the poke recipe, the ginger really brings out that freshness in our wine. The pomegranate has a fruity tartness to it that matches well with the berry notes in the Rosé. The honey pairs perfectly with the little bit of sweetness in the wine. Even the gorgeous hue of our wine matches up with the pomegranate seeds.
1 ½ - 2 Pounds Boneless, Skinless Chicken Thighs (about 6-8 thighs)
2 tbs Olive Oil
½ tsp each: Salt and Cumin
¼ tsp each: Pepper , Ginger and Chili Powder
½ Cup Pomegranate Molasses
1/3 Cup Pomegranate Juice
¼ Cup Honey
1 TBS Balsamic Vinegar
1 Lemon – juiced
1 Shallot – finely chopped
3 cloves Garlic – minced
1 tsp Cornstarch
Optional Garnish: Fresh Parsley, Pomegranate Arils, Slices of Lemon
- In a small bowl combine: salt, cumin, pepper, ginger and chili powder. Rub seasoning onto chicken thighs. In a medium bowl or measuring glass mix together: molasses, pomegranate juice, honey, vinegar and lemon. Set aside.
- Heat oil in a large (cast iron) skillet over medium heat. Add chicken to skillet (in 2 batches if needed to not over-crowd the pan) and cook until golden brown and cooked through*, about 4-6 minutes per side. Remove chicken to a plate and set aside.
- Add shallot to the skillet and cook until softened, about 3 minutes. Meanwhile, combine the cornstarch with 1 tablespoon of water and whisk to combine. Set aside.
- Add garlic to the skillet and cook until fragrant, about 30 seconds. Add the molasses mixture and bring to a rapid simmer. Add in the cornstarch/water mixture and whisk to fully incorporate.
- Reduce heat to medium-low and simmer the sauce, stirring occasionally, for 3-4 minutes or until thickened.
- Add the chicken (and any juices that have collected on the plate) back to the skillet and turn to coat in the sauce.*
- To serve:Garnish with parsley, pomegranate arils and slices of lemon. Serve and enjoy!
*If you are using chicken breasts, finish the dish off in the oven at 350 degrees until internal temperature reaches 165 degrees. Also, feel free to finish off the thighs in the oven as well for an added crispiness.