- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- 4 Rocky Bone-in Chicken Thighs
- coarse sea salt
- freshly cracked black pepper
- 1 teaspoon olive oil
- ½ cup pomegranate juice
- ¼ cup balsamic vinegar
- pomegranate arils, for garnish
Preheat oven to 350° F. Pat chicken thighs dry with a paper towel, then liberally season with salt and pepper.
Heat oil in a cast-iron skillet or other large oven-proof skillet over high heat on the stove. Sear chicken thighs for 2-3 minutes per side, then remove to a clean plate. Cover and set aside.
Pour pomegranate juice and balsamic vinegar into the skillet and bring to a boil for 1 minute, then turn heat down to medium low. Whisk to deglaze the skillet and let cook until mixture has reduced by half, about 10-15 minutes.
Return chicken thighs to the pan with the sauce and turn to coat. Place skillet in the oven to finish cooking chicken, about 25 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165° F.
Serve chicken with a drizzle of sauce from the pan and a sprinkle of pomegranate arils.