INGREDIENTS
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8-10 boneless, skinless chicken thighs
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1-2 tablespoons extra virgin olive oil
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1 16 ounce package frozen white pearl onions
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8 ounces white button mushrooms, quartered
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5 garlic cloves, minced
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2 stems fresh rosemary
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1 bay leaf
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3/4 cup balsamic vinegar
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1 cup chicken stock
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3 tablespoons tomato paste
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1/4 cup brown sugar
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kosher salt and freshly ground black pepper
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1 tablespoon butter
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1/2 cup pomegranate seeds
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1/4 cup flat leaf parsley leaves, torn or chopped