Pomegranate Glazed Chicken

from Everyday Food, December 2006

2 cups pomegranate juice
1 cup fresh orange juice
1 branch fresh rosemary
3 cloves crushed garlic
coarse salt and ground pepper
2 teaspoon red wine vinegar
4 bone-in, skin-on chicken breasts (12-14 ounces each)
2 tablespoons butter

Preheat oven to 425º with rack at top-third position. Line a rimmed
baking sheet with foil.

Make glaze: in a skillet combine juices, rosemary, and garlic with a
pinch of salt and pepper. Boil over high heat until reduced to 1/2
cup, about 15 minutes. Strain to remove solids, and stir in vinegar.
Reserve 1/4 cup for serving and use remaining for basting chicken.

While glaze is reducing, loosen skin from each breast and slide 1/2
tablespoon of butter under skin. Season chicken with salt and pepper,
and place skin side up on baking sheet. Bake for 15 minutes, then
brush with glaze every 5 minutes, or so, until chicken registers
about 165º.

Drizzle with reserved glaze before serving.

Serves 4.