Chicken Pomegranate Recipe

How to make it

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• Preheat the oven to 180°C (350°F) Gas Mark 4.
• Heat half the olive oil and half the butter in a flameproof casserole, add the chicken and cook, turning frequently, until browned all over.
• Add one of the onions and sprinkle with hot water.
• Transfer to the oven and roast for about 1 hour.
• Meanwhile, place the mushrooms in a bowl, add warm water to cover and leave to soak for 15-30 minutes, then drain and squeeze out.
• Cut off and discard a slice from one end of a pomegranate, stand it upright and cut downwards through the skin at intervals.
• Bend back the segments and scrape the seeds into a bowl with your fingers.
• Repeat with the remaining pomegranates, then crush the seeds with a potato masher and pour the juice over the chicken.
• Return the casserole to the oven.
• Reserve the seeds.
• Chop the remaining onion.
• Heat the remaining olive oil and butter in a pan, add the chopped onion and cook over a low heat, stirring occasionally, for 5 minutes.
• Add the mushrooms and cook, stirring occasionally, for a further 15 minutes, then add to the casserole.
• When the bird is tender, remove it and the whole onion from the casserole.
• Transfer the cooking juices to a food processor and process to a puree.
• Scrape the puree into a saucepan, stir in the cream and sage, season and cook over a low heat until thickened.
• Cut the bird into pieces and chop the onion.
• Serve the chicken with the sauce, reserved pomegranate seeds and chopped onion.