Braised Chicken with Pomegranate Seeds

Yield: 8 servings

This flavorful braised dish incorporates pancetta & a variety of root vegetables for richness. The pomegranate seeds brighten the flavor & color of the dish! Delish! 😍


1 cup pomegranate seeds

1 TBS extra virgin olive oil
8 bone-in skinless chicken thighs and/or drumsticks (2.5 pounds)
kosher salt
ground pepper
4 oz. pancetta, diced small
2 onion, sliced
5 carrots, cut into ½ inch slices
1 fennel bulb, cut into ½ dice
2 cloves garlic, chopped
6 springs parsley
6 springs thyme
1 bay leaf
2 cups light red wine, such as Pinot Noir
3 cups low sodium chicken stock
zest of 1 lemon


  1. Preheat oven to 325*
  2. Heat a large Dutch oven over medium-high heat, add oil. Season chicken with ½ tsp each salt & pepper then place chicken in pot in a single layer. Sear chicken for 5 minutes then flip over & sear the other side for 5 minutes. Transfer chicken to plate.
  3. Add pancetta to the Dutch oven & sauté, stirring often, 5 minutes.
  4. Add onions, carrots, and fennel to the Dutch oven & sauté 5 minutes. Add the garlic & sauté for 1 minute.
  5. Add parsley, thyme, bay leaf, and wine to Dutch oven. Bring liquid to a boil & deglaze the pot, scraping the bottom to loosen any brown bits.
  6. Add broth & return chicken & pancetta to the Dutch oven, bring to low simmer, cover, and transfer to the oven. Cook for 45 minutes.
  7. Transfer chicken & vegetables to a cutting board, large bowl, or platter and cover with foil. Discard parsley, thyme stems, and bay leaf.
  8. Optional for chicken au jus. Place Dutch oven on stove over high heat & bring liquid to a boil. Reduce liquid for 20-30 minutes until it is 2 cups. Season with a pinch of salt & pepper if desired.
  9. Serve sauce poured over chicken or on the side.
  10. Garnish chicken with lemon zest & pomegranate seeds.
  11. ENJOY!!😋