INGREDIENTS
3/4 cup
balsamic vinegar
1
bay leaf
1/4 cup
brown sugar
1 tbsp
butter
1 cup
chicken stock
1 tbsp
extra virgin olive oil
1/4 cup
flat leaf parsley leaves
5
garlic cloves
4 servings
kosher salt
16 oz
pearl onions
1/2 cup
pomegranate seeds
2
rosemary
8
skinless boneless chicken thighs
3 tbsp
tomato paste
8 oz
white button mushrooms