February 18 has been designated as “National  Drink Wine Day” and there is no better way to celebrate than this red wine marinated chicken braised to tender perfection, and then glazed in a sweet, spicy and tart pomegranate sauce. You can tailor this recipe to use any kind of sweet wine that you like the best, ,which may include Port, Merlot, Chianti or Shiraz. Who needs a fork? This chicken is  so sticky, icky, finger lickin’ good!

Serves 4 to 6

Ingredients:
For the Marinade:
2 cups sweet red wine (like a Shiraz)
1/4 cup  brandy
1 carrot, grated
1 red onion, grated
2 bay leaves

For the Chicken:
3 1/2 pounds chicken thigh and legs
¼teaspoon ginger powder
¼teaspoon garlic powder
¼ teaspoon cumin
Kosher salt, to taste
Ground black pepper, to taste
2 Tablespoons olive oil

For the Glaze:
½ cup 100%  pomegranate juice
1/4 cup  Tablespoons honey
1/2 cup sweet chili sauce
1/4 cup rice wine vinegar
6 Tablespoons brown sugar
1/2 Tablespoon soy sauce
1 lime, juiced
3 garlic cloves, minced or pressed
Kosher salt, to taste
Ground black pepper, to taste

Pomegranate arils, for garnish
Freshly chopped cilantro, for garnish

Directions:
Pat the chicken dry with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Season the chicken with salt and pepper.Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.

Preheat oven to 375°F

Remove the wings from the marinade.Thoroughly pat dry the wings using paper towel. Add the chicken to a large bowl and coat with b, spices, salt and pepper.

In another large bowl, whisk together pomegranate juice, honey,chili sauce, vinegar, brown sugar, soy sauce, vinegar, lime juice, garlic and salt and pepper to taste. Set aside.

Heat a large oven-safe Dutch oven over medium-high heat and add olive oil.Place the marinated, seasoned chicken in the Dutch oven and sear on each side until deeply golden and brown, about 5 minutes per side. Remove chicken and place on a plate. Pour off the oil and lower the heat to medium-low. Deglaze the Dutch oven by pouring the glaze mixture into the pot. Whisk, allowing the sauce to bubble and simmer for 1 to 2 minutes. Place chicken back in the skillet and turn and toss to coat. Bake covered for 20 to 25 minutes. Remove the chicken,  place on a rack and set aside.

Return the Dutch oven to the  stovetop and cook the glaze, stirring occasionally until the sauce has reduced and thickened. Taste the glaze and adjust the seasoning with salt and pepper, if needed. Return the chicken to the Dutch oven and toss until well coated.

To serve, remove chicken and  arrange on a large platter. Garnish with chopped cilantro and pomegranate arils.