I love drinking POM and ever since Ben turned me on to this wonderful juice WAY back when we lived in Rhode Island, I’ve always kept my fridge stocked with my favorite juice (yes, that’s MY supply in the picture). I’ve also used it for cooking, adding it to my beef bourguignon to enhance the flavor and make it richer.
It’s summer now and beef bourguignon is NOT on the menu until at least October (it’s much too hot in South Florida to be eating so heavy). I’ve decided to find NEW ways to add POM Wonderful to my cooking and tonight I’m going to use it to make a
- 1 Qt. of POM Wonderful
- 4 Shallots
- Orange Zest
- 2 TBL. Cornstarch
Cook until the mixture is reduced to about 2 cups.
- 1 Cut up chicken
I cook my chicken for about 30 minutes (or so) in the oven (I use a cut up chicken, so that the sauce adhere better, but you could certainly use a whole chicken and baste with the juice).. Then spoon the above mixture on top of the chicken and cook for another 20 minutes or until the juices run clear from the chicken.
Let me know if you try this or have made any adjustments to the recipe to make it even BETTER.