Shatter-crisp skin, juicy thighs, and a sweet tart sauce. Sophisticated enough for a holiday, simple enough for a weeknight.
- 8 bone-in, skin-on chicken thighs
- 1 1/2 teaspoons kosher salt
- black pepper
- 1 tablespoon extra virgin olive oil
- 1 cup orange juice (ideally freshly squeezed)
- 2 cups pomegranate juice
- 1 small sprig rosemary
- 2 sprigs thyme
- 1 teaspoon pomegranate vinegar, or red wine vinegar
- 2–3 tablespoons pomegranate arils
- Heat the olive oil in a large skillet over medium heat and add the chicken, skin side down. Don’t touch it for at least 10 minutes, or the skin might stick. Once it easily releases, you can roate the pieces so they cook evenly, but don’t overdo it.
- Allow to cook for 20-25 minutes, or until the skin is deep golden brown.
- Once they are golden brown, flip and cook for another 10-15 minutes, or until they are cooked through to an internal temperature of 165°F.
- Meanwhile, place the orange juice, pomegranate juice, rosemary, and thyme in a medium saucepan and bring to a boil. All to boil until reduced to about 1/2 cup, 15-25 minutes. Strain the herbs and stir in the vinegar.
- Serve the chicken over the sauce, garnished with pomegranate arils and fresh thyme, if desired.
Bubbe’s tip: The chicken skin won’t get crispy if you futz with it! Put down the tongs, bubbula. If you need something to do, knit a sweater.
Keywords: chicken thighs, rosh hashanah