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Cook the Issue 2010

Cook the Issue 2010: Pomegranate Pan Sauce for Roast Chicken

By liamsaunt, member

November 16th, 2010

From the "What We're Cooking Now" article in issue 108, this is a really good way to make chicken.  The only caution I would advise is that you should go lightly on the sauce application, because it is pink from the pomegranate juice.  Pink juice + chicken = squeamish diners!  The flavor is excellent though!  I served my chicken on greens and it was really nice.

I am out of here for the next week, heading to Vieques and not cooking at all!  I'll be back for Thanksgiving and the brined turkey recipe (my sister is cooperating and coming over to put the turkey in the brine for me).  While I am gone, happy cooking to my fellow Cook the Issue friends!


posted in: Gallery
Comments (3)

user-4713770 writes: Have a great trip. I have 4 pomegranates sitting on the counter, meant to do that chicken recipe, thanks for the pink alert.
Posted: 8:19 am on November 17th

Pielove writes: Have a great week and I look forward to seeing your turkey post! Your chicken on greens looks beautiful-- too funny about the pink sauce. Posted: 8:11 am on November 17th

kitchengoddess writes: Lovely photo! I'll miss your posts this week. Enjoy yourself. Can't wait for the turkey post. Posted: 6:29 am on November 17th

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