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Pomegranate Chicken (one pot!)


  • 1 Chicken grill pack (3 drumsticks, 3 bone-in chicken thighs)
  • 1 cup Rice
  • 1 cup White wine
  • 1 cup Chicken broth
  • 1 Onion, sliced lengthwise
  • 4-5 Garlic cloves
  • 1/4-1/2 cup Pomegranate seeds
  • 2-3 tbsp Olive oil
  • Several sprigs of fresh rosemary
  • Sea salt & freshly cracked pepper


  1. Turn oven on to 325 degrees F.

    Slice onion lengthwise. Peel and dice garlic cloves.

  2. Pat chicken dry and season with salt and pepper.

    In a large dutch oven heat 2 tbsp olive oil on high heat and add chicken to the pan. Brown each side about 4-5 minutes until skin gets crispy.

    Remove chicken from pan and place on a plate. Set aside.

  3. Add 2 tbsp olive oil to dutch oven pan and add garlic and onions. Cook until onions are clear. Turn down heat to medium-low and add wine and chicken broth to pan to deglaze.

    Pour the rice in the pan and add chicken too. Season with about 1 tsp of sea salt and pepper, a few sprigs of rosemary and drizzle olive oil on top of chicken.

  4. Place pot in oven with lid on for 2 hours. Serve with pomegranate seeds on top of the chicken!