Instructions: * Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing.

For the Marinade: Combine the garlic, onion, olive oil, thyme, pomegranate molasses, salt and pepper to taste in a bowl. Pour into a large resealable plastic bag. Add the chicken pieces and seal tightly. Marinate in the refrigerator overnight.

For Assembly: Heat the oven to 400 degrees. Remove the chicken from the marinade and discard the marinade. Place the flour in a shallow dish and season with salt and pepper to taste.

Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Dredge the chicken pieces in the flour, shaking off any excess. Cook the chicken, turning once or twice, until golden brown but not cooked through, about 15 minutes. Remove the chicken to a baking sheet and finish cooking the chicken in the oven until it has cooked through, about 10 minutes.

Meanwhile, add the garlic, shallot and thyme to the skillet and cook on medium-high heat, stirring, just until fragrant, about 1 minute. Add the wine, increase the heat to high and cook, stirring up any browned bits from the bottom of the skillet, until the liquid is reduced to about 1/2 cup, about 5 minutes. Add the chicken broth and pomegranate molasses. Cook until the liquid is reduced to about 1 1/4 cups, about 5 minutes.

Strain the sauce into a clean saucepan over medium-low heat. Add the remaining 2 tablespoons of butter, one at a time, swirling the pan to blend the butter in, rather than stirring it. Serve the chicken with the sauce and garnish with the pomegranate seeds.

This recipe yields 4 servings.

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