The Palestine Herald, Palestine, Texas

September 28, 2013

COOKING WITH SIMON: Scary Fruit is a Sweet Delight

By SIMON WEBSTER
Palestine Herald-Press

— Remember that scary movie from the 1980s where the little girl is staring in to a blank television scream and then turns to her mother and says, “They’re here.” We get a lot of blank stares from kids these days, but their staring at phones and IPods, not televisions.

I am talking about the movie “Poltergeist” and no this recipe is not about ghosts. It’s about a scary fruit that some people are afraid to even and aren’t really sure how to eat.

Well get ready, because they are here. It is pomegranate season and if you are afraid to try them you are missing out. There’s been a lot of talk in recent years about how good their juice is, but the actual fruit also has great flavor.

Now you won’t get much juice from a single pomegranate, the seeds – or arils – are the part that is edible. They are wonderful in salads, can be baked into muffins and add a pop of flavor to sauces.

In this recipe the pomegranate arils are added to a sauce for chicken. It’s a simple pan sauce that is luscious and creamy with mushrooms and a generous splash of rose wine. The flavor in the wine compliments the pomegranate and makes a wonderful sauce.

This dish is comforting and elegant at the same time. With lots of flavor to impress everyone at the table.



POMEGRANATE CREAM CHICKEN

Ingredients

3 tablespoons oil

4 pieces of bone-in chicken, thighs and legs

2 tablespoons cornstarch

4 large mushrooms, sliced

2  green onions, sliced thin

1 teaspoon Dijon mustard

Salt and pepper, to taste

1 cup heavy cream

1 /4 teaspoon chicken bullion powder

1/4 cup dry rose wine




Directions

Put cut chicken pieces into a bowl with cornstarch to coat all sides. Pan fry in oil until brown about ten minutes. Take chicken out of pan and keep warm in oven at 250 degrees. To make the sauce, add chopped mushrooms and green onions and cook over medium heat for three to five minutes. Add cream, bouillon and mustard and bring to boil. Add the wine and simmer until thick. Add pomegranates and remove from heat. Place chicken on plate and top with sauce to serve.

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Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.