POM And Balsamic-Glazed Chicken

Prepare garnish - Prepare pomegranate arils, if necessary.* Reserve ⅓ cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice, if necessary.** Place oil in a large skillet; brown chicken pieces in batches with carrots and onions for 5-6 minutes or until tender, stirring frequently. Remove chicken pieces.

Keep carrots and onions warm. Place broth in a pan and add back chicken pieces; cover and simmer for 15-20 minutes, or until cooked. Reserve ⅓ cup of chicken cooking liquid. Transfer chicken and vegetables to platter; cover and keep warm. Put reserved ⅓ cup of chicken cooking liquid in skillet. Stir in pomegranate juice, vinegar, cornstarch, brown sugar and seasonings. Bring to a boil; reduce heat. Simmer 2 minutes. Drizzle some of the sauce over chicken and vegetables; garnish with reserved arils. Serve this pomegranate recipe with pasta if desired, and pass remaining sauce.

*To prepare arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.

**To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.