Thanksgiving 2.0: Chicken Legs In Sage Pomegranate Sauce
Why not fish, duck, chicken or any other bird?
According to a news article: Turkey was indigenous to North America and a way to feed lots of people as well.
Another source claims that it has to do with Charles Dickens and A Christmas Carol. When the book was published in the 1840s, it introduced an American audience to the idea of a turkey being something special.
Another article says that It was during Abraham Lincoln’s presidency. After his election, he had started the tradition with a Thanksgiving dinner that featured roast turkey, reportedly his favorite meal.
Even though there are myths going around the turkey being on our table, one thing we know for sure – it doesn’t have to be a turkey.
That’s why today we are going to make chicken legs in rich sage and pomegranate sauce!
Pro Tip: To make the sauce I use pan drippings and emulsify it into a nice and thick sauce in a pan. No flour or starch needed!
About 5 (2 legs per serving)
- 10 chicken legs
- 6 cloves of garlic
- 6 sprigs of sage
- 1 cup pomegranate juice
- 1 cup chicken bone stock
- Seeds from half pomegranate
- Olive oil
- 572 Calories
- 30.9g Fat
- 9.4g Carbs
- 0.6g Fiber
- 60.4g Protein
Preheat oven to 400F/200C
Put salt and pepper on chicken legs and leave at room temp for 30-60 minutes.
Combine stock, pomegranate juice, sage, smashed garlic, pomegranate seeds in a deep baking dish.
Put chicken legs into the dish, pour some olive oil on top, cover tightly with foil and cook for 25 minutes.
Turn the legs over to the other side and cook for another 10-15 minutes.
Set chicken legs aside.
Put pan drippings into a saucepan and cook over medium heat until thick for about 5-7 minutes.
Pour sauce over chicken legs and serve!