This recipe relies on pomegranate juice for the rich, slightly tart, fruity flavors that would usually be provided by wine. It turns out that pomegranate juice, like wine, transforms simple broth into an intense, delicious sauce. Note that juice freshly squeezed from a pomegranate is likely to contain less yeast than bottled juice. (See Juice in Glossary.) Fresh juice and bottled juice both contain a lot less yeast than wine.
1 lb. pearl onions
1 lb. mushrooms
6-8 oz. bacon (See Bacon in Glossary)
oil (See Oil in Glossary)
1 chicken, cut up
salt (See Salt in Glossary)
pepper (See Spices in Glossary)
1-1/2 c. pomegranate juice (See Juice in the Glossary)
2-3 cloves of garlic, mashed
a few sprigs of thyme (See Produce in the Glossary)
2 bay leaves
chicken or beef broth (See Broth in Glossary)
2 Tb. rice flour
(optional) handful of parsley leaves, washed and chopped (See Produce
in the Glossary)
Saute the mushrooms, doubling the recipe given in the link but skipping the green onions, and braise the onions. Stash them together in the fridge. Fry the bacon in a large skillet; do not discard the grease. Cut the bacon into chunks not more than an inch long or half an inch wide; stash in fridge. Sprinkle salt and black pepper onto both sides of all the chicken pieces. Heat the bacon grease to medium, add oil if needed, and brown all the chicken pieces on both sides. Put all the chicken pieces into a large enough pot, and add the bacon, pomegranate juice, garlic, thyme, and bay leaves. Pour in enough broth to just cover the chicken. Bring to a boil and simmer until the chicken is cooked (somewhere around a half hour).
When the chicken is cooked, take it out of the pot. Remove the bay leaves and thyme sprigs. Skim the fat off the surface of the broth. Turn the heat up to high and reduce the broth rapidly to 2 cups. Stir the rice flour into a half cup of water. Gradually add to the broth in the pot, whisking it thoroughly and bringing it back up to a boil after each addition, until the sauce thickens up a bit--you may not need all the rice flour. Add salt and pepper to taste. Put the chicken back in the pot, and add the onions and mushrooms. Heat for a couple of minutes, just until everything is hot again. Garnish with the parsley just before serving.
Saute the mushrooms, doubling the recipe given in the link but skipping the green onions, and braise the onions. Stash them together in the fridge. Fry the bacon in a large skillet; do not discard the grease. Cut the bacon into chunks not more than an inch long or half an inch wide; stash in fridge. Sprinkle salt and black pepper onto both sides of all the chicken pieces. Heat the bacon grease to medium, add oil if needed, and brown all the chicken pieces on both sides. Put all the chicken pieces into a large enough pot, and add the bacon, pomegranate juice, garlic, thyme, and bay leaves. Pour in enough broth to just cover the chicken. Bring to a boil and simmer until the chicken is cooked (somewhere around a half hour).
When the chicken is cooked, take it out of the pot. Remove the bay leaves and thyme sprigs. Skim the fat off the surface of the broth. Turn the heat up to high and reduce the broth rapidly to 2 cups. Stir the rice flour into a half cup of water. Gradually add to the broth in the pot, whisking it thoroughly and bringing it back up to a boil after each addition, until the sauce thickens up a bit--you may not need all the rice flour. Add salt and pepper to taste. Put the chicken back in the pot, and add the onions and mushrooms. Heat for a couple of minutes, just until everything is hot again. Garnish with the parsley just before serving.
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