So I did! And now you too can make chicken sum'n sum'n.
- 1 whole chicken
- 1/2 bottle wine
- 1/4 cup hoisin sauce
- 3-4 TBS thyme
- 1 tsp celery seeds
- 1-1/2 TBS sea salt
- 4 TBS pomegranate arils
- 1 medium sweet onion
- 1 tsp ground rosemary
In a stain-free bowl, mix wine, hoisin, thyme, celery seeds, and 1 TBS sea salt. Marinade the whole chicken in this mix for at least an hour.
Place the marinaded chicken in your chicken pan of choice. I used the clay pot cooker, but you could use regular pan or a dutch oven. In a non-clay cooker, I would suggest adding about 1 inch of the marinade to the bottom of the pan to keep the chicken from going dry.
Sprinkle 1 tsp sea salt, 1 tsp ground rosemary over the chicken. Add pomegranate arils and a onion cut into 2 inch pieces into the pan around the chicken.
In the clay pot cooker, I cooked it for two hours at 450F. I'm not sure what it would be in a regular pan: 1-2 hours on 350F? I would cover with tin-foil for first hour if in a regular pan, and then crisp the skin for twenty minutes without tin foil.
When cooked in the clay cooker it is so tender that you can use a fork to get meat off the chicken.
I served this chicken with garlic & rosemary mashed potatoes and a salad made with red lettuce, chopped pecans and the rest of the pomegranate's arils with a fat free honey dijon dressing. Oh Joy!!