Pomegranate-Glazed Chicken Thighs with Fontina
Active time: 35 min | Yield: 8 servings
Ingredients
Pomegranate Glaze
- 2 cups pomegranate juice
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 4 fresh rosemary sprigs
Chicken Thighs
- 2 teaspoons minced fresh rosemary
- 1 teaspoon garlic powder
- 8 bone-in chicken thighs, with skin
- Salt and pepper
- 10 ounces Carr Valley Fontina cheese, shredded and divided (2 1/2 cups)
- 1/2 cup pomegranate seeds
- Fresh rosemary sprigs
Instructions
Pomegranate Glaze
- Bring the pomegranate juice, sugar, lemon juice and rosemary to a boil in a large saucepan over medium-high heat; cook and stir until sugar is dissolved. Reduce heat to low. Simmer, uncovered, for 35 to 40 minutes or until glaze is reduced to about 1 cup, stirring occasionally. Remove rosemary sprigs and discard. Set aside 2/3 cup glaze for serving.
Chicken Thighs
- Heat oven to 400 degrees F.
- Combine rosemary and garlic powder. Pat chicken thighs dry with paper towels. Transfer chicken to a greased 17 x 12 inch baking pan. Gently loosen skin from chicken thighs, leaving one side attached. Add the rosemary mixture, salt, pepper and 1/4 cup fontina under skin of each. Brush chicken skin with remaining 1/3 cup pomegranate glaze; season with salt and pepper. Bake for 20 minutes.
- Brush with pomegranate glaze. Bake for 20 to 25 minutes longer or until a thermometer inserted in meat reads 165 degrees F.
- Sprinkle chicken with remaining fontina. Broil 4 inches from the heat for 2-3 minutes or until cheese is melted. Let stand for 5 minutes before serving.
- Meanwhile, bring reserved glaze just to a boil. Stir in pomegranate seeds. Serve chicken thighs with glaze. Garnish with rosemary.
Notes
Fontina is a mild cheese with slightly tart and nutty flavors. It melts great when warmed and is also a delicious choice for snacking.
Recipe and photo used with permission from: Dairy Farmers of Wisconsin
