Ruby Glazed Chicken in Smoky Pomegranate Sauce

Once again, I present a tasty dish from The Splendid Table: Weeknight Supper newsletter. If you want to subscribe, just go to The Splendid Table. I received this recipe just this week (12/02/09), so it's another "What'll we have after Christmas?" dinner idea.

Serves 4 to 6

Marinade:

• 1 1/2 Cups tightly-packed teaspoons fresh thyme leaves OR
• 2 large cloves garlic
• 1/4 medium onion
• 1 tablespoon good tasting extra-virgin olive oil
• 2 1/4 to 2 1/2 pounds boneless chicken thighs, or boneless chicken breasts
• Salt and fresh ground black pepper

Cooking and Sauce:

• 3 tablespoons good tasting extra-virgin olive oil
• 2 large bay leaves1 thick slice bacon, finely chopped (or more to taste)
• 1/4 Cup dry white wine1-¼ cups unsweetened pomegranate juice (make sure the juice isn’t sweetened)
• 2 generous pinches dark brown sugar
• 2 tablespoons pine nuts, or coarse chopped whole almonds, toasted
• 1 tightly-packed tablespoon Italian parsley leaves, finely chopped

1. If possible, flavor the chicken a day ahead. Mince together in a food processor the thyme, garlic, and onion with the 1 tablespoon of oil. Rub seasoning over the chicken, dusting lightly with salt and pepper. Stack pieces one atop the other, cover, and refrigerate until 30 minutes before cooking. Or just toss the chicken with the seasoning and set aside while you prep the rest of the ingredients.
2. About 20 minutes before serving, line up all the other ingredients. Heat 3 tablespoons oil in a 12-inch straight-sided sauté pan over medium high. Spread the chicken pieces out in the pan with all their seasonings and the bay leaves. Keep them from touching. Brown on both sides, 3 to 4 minutes per side.
3. Turn heat to medium low, sprinkle the meat with the bacon, and cook 10 minutes, turning once or twice, or until pieces are just firm when pressed. Check with an instant reading thermometer inserted in the center of a piece for a reading of 165° to 170°F. Transfer the chicken to a serving platter and keep warm.
4. Make the pan sauce by setting the pan back over medium high heat. Stir in wine, simmering to almost nothing while scraping up brown glaze from the bottom of the pan. Add 1 cup of the pomegranate juice and the sugar. Reduce by two-thirds, stirring often. Lower heat to medium- low, return the chicken to the pan, coating pieces with the sauce, and sprinkling with the last ¼ cup of pomegranate juice.
5. Cover and heat through for just 2 minutes. Serve immediately, arranged on a hot platter, napped with the sauce, and sprinkled with the nuts and parsley.