ROASTED CHICKEN WITH LEMON-GLAZED RHUBARB
A tangy rhubarb-lemon glaze gives roasted chicken a touch of sweetness and a deeply golden, crunchy skin. The rhubarb, which is cooked in the oven along with the chicken (but in a separate pan), becomes syrupy and soft, scented with thyme, coriander and fresh ginger. Some of the rhubarb mixture is brushed over the bird to help bronze its skin, while the rest makes a chutney-like condiment to serve alongside. If you have thin-skinned, mildly sweet Meyer lemons, you can skip the blanching in Step 3 and add the slices straight from the rhubarb pan. Regular lemons, especially those with a lot of the bitter white pith, really benefit from a brief blanch. This dish is wonderful over polenta or rice, which can absorb both chicken and rhubarb juices. Add a simple green salad (spinach is especially nice here), and dinner is done.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
- Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
- Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
- In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
- When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
- Generously drizzle olive oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
- Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
- Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.
SKILLET CHICKEN WITH RHUBARB
In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts. I call for a whole, cut-up chicken here, so you'll have the different parts to choose from at the table. (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead. Thighs and drumsticks work particularly well. This dish goes nicely with polenta, which also helps brighten the rather drab color of the brightly flavored sauce.
Provided by Melissa Clark
Categories easy, weekday
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
- Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
- Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
- Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
- Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.
Nutrition Facts : @context http, Calories 1103, UnsaturatedFat 48 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 81 grams, SaturatedFat 23 grams, Sodium 1797 milligrams, Sugar 6 grams, TransFat 1 gram
RHUBARB AND HONEY CHICKEN
The sauce on this honey chicken is like a sweet-tart spin on teriyaki. Everyone who has tried it raves about it-even my husband, who's not usually a rhubarb lover. -Rachel Beach, Whitley City, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture. , In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish., For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken., Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.
Nutrition Facts : Calories 639 calories, Fat 25g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 565mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 2g fiber), Protein 34g protein.
PAN-ROASTED CHICKEN BREASTS
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
- Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g
STRAWBERRY AND RHUBARB GLAZED CHICKEN
A grilled sweet and sour chicken. A jar of strawberry-rhubarb jam can be substituted for the strawberries, rhubarb, water and sugar. Or you can use another type of jam with a similar result. Use 3/4 cup of jam and combine with the onions and mustard seeds and cook until the onions are soft, 25 minutes.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the glaze by combining rhubarb, strawberries, onion, sugar, mustard seeds, salt and water in a small saucepan. Cook over medium high heat, stirring to mix well. Once small bubbles begin to form along outer edge, cook an additional 45 minutes, stirring occasionally, until reduced by half. Puree in a blender until smooth, then add vinegar and combine. Divide glaze between 2 small bowls (one to glaze the chicken one for the pineapple slices).
- Boil scallions in lightly salted water until bright green, about 2 minutes; drain and set aside.
- Season chicken and pineapple with salt and pepper. If grilling outdoors prepare grill for direct and indirect cooking. If using indoor grill pan skip to next step. Place chicken and pineapple slices over direct heat; brush with glaze. Once pineapple have good grill marks, about 5 minutes, turn over and transfer to indirect cooking. After 10 to 13 minutes the chicken should have grill marks and can be turned over, still on the direct heat side. Once grill marks appear on the second side move to indirect heat to finish cooking. Brush pineapple and chicken with glaze occasionally throughout cooking. When pineapple and chicken pieces are done remove to a platter and keep warm. Use the space on the grill to grill scallions until slightly charred.
- If using a grill pan indoors, grill the pineapple first, about 5 minutes per side brushing with glaze occasionally. Next char the scallions slightly and set aside. Grill the chicken about 10 to 13 minutes per side, brushing with the glaze occasionally through out cooking. Juices should run clear when pricked with a fork.
- To serve, cut each slice of grilled pineapple in half and place a half-slice on each plate. Top with 2 grilled chicken thighs, 2 grilled scallions and the second pineapple half.
Nutrition Facts : Calories 568.6, Fat 21.5, SaturatedFat 6, Cholesterol 103.5, Sodium 323.2, Carbohydrate 68, Fiber 3.2, Sugar 60.8, Protein 27.5
PAN ROASTED CHICKEN WITH RHUBARB
Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce for bonesless, skinless chicken breasts, imparting flavor to every bite.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Season chicken with salt and pepper and dust with flour, tapping off excess. Heat a large oven proof skillet (preferably cast iron) over medium-high heat. Swirl in 2 tablespoons oil. Place chicken in skillet, skinned side down and cook until browned and easily releases from pan, about 4 minutes; flip and brown second side, about 2 minutes. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tablespoon oil, onion, garlic, and ginger to pan. Season with salt and pepper and cook, stirring frequently, until onions are translucent, about 3 minutes. Add cumin, turmeric, and sugar and cook until fragrant, 30 seconds. Stir in broth and rhubarb and bring to a boil on top of stove.
- Nestle chicken back into pan. Transfer to oven and roast until chicken is cooked through, about 10 minutes. If rhubarb is still underdone, remove chicken to a plate, tent with foil and return pan to oven until rhubarb is just tender, 3 to 4 minutes. (Be careful, it's easy to overcook rhubarb and you don't want it to completely fall apart.) Stir in cilantro, then return chicken to pan, turning to coat in sauce. Serve chicken and sauce over rice or with flatbread, sprinkled with more cilantro.
BAKED CHICKEN AND RHUBARB
Make and share this Baked Chicken and Rhubarb recipe from Food.com.
Provided by Charlotte J
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine rhubarb, sugar, cornstarch and water in a saucepan; cook over medium heat, stirring frequently, until mixture boils.
- Simmer, stirring frequently, until clear and thickened about 2 minutes.
- Add lemon juice.
- Set aside to cool.
- Place chicken in a shallow baking dish.
- Brush with butter and sprinkle with salt.
- Bake uncover at 375 degrees for 30 minutes.
- Spoon rhubarb sauce over chicken.
- Sprinkle with cinnamon and nutmeg.
- Return to oven and bake 20 minutes longer.
- Spoon sauce over chicken and serve.
RHUBARB LOVER'S PANCAKES
Try these at the start of rhubarb season which is far too short. Serve with whipped cream.
Provided by Phoebe
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Place rhubarb in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes. Remove from heat and stir 1/3 cup sugar into rhubarb mixture; set aside to cool to room temperature, about 30 minutes.
- Whisk flour, baking powder, 1 teaspoon sugar, and salt together in a large bowl. Whisk milk, melted butter, egg, and vanilla together in a cup; stir milk mixture into flour mixture to form a smooth batter. Stir 1 cup of the cooled rhubarb mixture into batter.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/3 cupfuls onto griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip pancakes; cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Serve pancakes with remaining rhubarb sauce.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 63.3 g, Cholesterol 80.3 mg, Fat 14.3 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 8.3 g, Sodium 665.5 mg, Sugar 21.7 g
CRISPY FENNEL-ROLLED ROAST PORK WITH RHUBARB SAUCE
Serve with rhubarb sauce for a tangy accompaniment to the crispy, salty joint of roast pork. The sharpness of the rhubarb really cuts through the richness of the meat
Provided by Esther Clark
Categories Dinner
Time 2h40m
Number Of Ingredients 11
Steps:
- Lay the pork skin-side up and score the skin using a sharp knife in 2cm intervals. Turn over. Using a pestle and mortar, grind the fennel and coriander seeds, lemon thyme, garlic and ½ tbsp salt to a rough paste, then spread over the flesh-side of the pork. Roll the meat up tightly from the longest end, then tie together using butcher's string in 1cm intervals. Rub the outside of the pork with 1 tbsp salt and chill overnight or for at least 6 hrs.
- Heat the oven to 220C/200C fan/gas 8. Put the pork in a roasting tin, drizzle over the oil and roast for 30 mins. After this time, reduce the temperature to 190C/170C fan/gas 7 and cook for 1 hr 30 mins, then remove from the oven and rest, covered in foil, for 30 mins.
- Meanwhile, make the sauce. Tip the rhubarb, sugar, orange juice, bay and a pinch of salt into a pan. Simmer gently for 10-15 mins, or until the rhubarb has broken down with some chunkier bits.
- Slice the pork with a sharp serrated knife (a bread knife works well) and serve with the rhubarb sauce, dauphinoise potatoes, greens or purple sprouting broccoli.
Nutrition Facts : Calories 565 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 3.1 milligram of sodium
LEMON-RHUBARB CHICKEN
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 2 tablespoons chopped shallots and 2 cups rhubarb; sauté until soft, about 5 minutes. Stir in lemon juice and 1 teaspoon lemon peel. Season with salt and pepper. Cool rhubarb stuffing.
- Melt butter in heavy large saucepan over low heat. Add 21/2 cups rhubarb, 1/4 cup shallots, and ginger; sauté until soft, about 10 minutes. Increase heat to high. Add sugar and brandy; boil 1 minute. Add broth, star anise, and bay leaf. Simmer over low heat until mixture is reduced to 2 cups, about 1 hour. Strain sauce, discarding solids in strainer. Stir 1/3 cup rhubarb stuffing into sauce. DO AHEAD Stuffing and sauce can be made 2 days ahead. Cover each separately and chill. Rewarm sauce before using.
- Preheat oven to 425°F. Using fingertips, separate skin from flesh of chicken breasts, forming pocket. Place about 2 tablespoons rhubarb stuffing in pocket. Sprinkle chicken with salt and pepper. Heat 3 tablespoons oil in large skillet over medium-high heat. Working in 2 batches, add chicken breasts, skin side down, to skillet; cook until brown, about 7 minutes. Transfer chicken, skin side down, to roasting pan.
- Roast chicken 10 minutes; baste with pan juices. Roast until cooked through, about 10 minutes longer. Transfer chicken to platter, sprinkle with 1 teaspoon lemon peel, and serve, passing sauce alongside.
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- Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Reduce heat to medium and add the chicken. Cook, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes. Transfer to a plate.
- Add broth, shallot and vinegar to the pan and increase heat to high. Cook, scraping up any browned bits, until the liquid is reduced by half, 2 to 3 minutes. Add rhubarb and honey; cook until the rhubarb is tender-crisp, about 1 minute. Stir in tarragon, the remaining 1/4 teaspoon salt and any accumulated juices from the chicken. Serve the chicken with the sauce.
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- Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.
- Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 Tbsp. rhubarb butter for vegetables.
- Preheat oven to 400°. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 Tbsp. oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
- Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°), 40−50 minutes. Let rest 10 minutes.
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- With a vegetable peeler, gently peel the red skin of the rhubarb off in order to create shavings. See pictures in blog post. Set shavings aside.
- Place 2-3 small stalks of the rhubarb in a blender along with the BBQ sauce, balsamic dressing , maple syrup, and seasoning. Blend until creamy.
PAN FRIED RHUBARB CHICKEN - HOMEMADE FOOD JUNKIE
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Reviews 1Calories 170 per servingCategory Main Dishes
- Cook on low for about a half hour, occasionally turning the chicken to coat all sides, until the chicken is cooked through with no pink in the meat
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Reviews 8Category ChickenCuisine AmericanTotal Time 1 hr 5 mins
- In a small saucepan (2 qt), heat the rhubarb, orange juice, and honey to a simmer. Simmer until rhubarb is softened, about 6-8 minutes.
- Gently loosen the skin over each thigh. Using a teapoon, place a spoonful of the rhubarb butter between the skin and flesh and rub it around a bit. It’s ok to rub a bit on the bottom of each thigh as well.
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- In a small pan, bring rhubarb, orange juice and freshly grated ginger to a simmer over medium heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; allow to cool down.
- Combine rhubarb mixture left in the sieve and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for asparagus.
- Preheat oven to 400°F. Place chicken, on a roast pan or large skillet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
- Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear) for almost 50 minutes. Allow to rest for 10 minutes.
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Cuisine SeasonalTotal Time 1 hrCategory Main DishCalories 410 per serving
- Pat the chicken dry. Rub the spice mix all over the chicken. Put some under the skin and in the cavity. Stuff the thyme sprigs into the cavity.
- Put the chicken onto a baking pan. Let it sit uncovered in the refrigerator for at least 1 hour or overnight to let the spices seep in.
- 30 minutes – 1 hour before you’re ready to cook the chicken prepare the rhubarb: In a 9″ pie pan or baking dish, toss together the rhubarb, ginger, coriander, lemon juice, lemon zest, and thyme sprigs. Add honey and mix to combine. Let rhubarb macerate at room temperature for 30-60 minutes.
CHICKEN WITH RHUBARB SAUCE (SAVORY RHUBARB RECIPE)
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- Halve the red onions and slice them thinly. Slice the garlic cloves thinly as well. Skin the chicken and divide the chicken legs at the joint, if necessary. Clean and peel the rhubarb, then chop it into small pieces.
- Heat the olive oil in a thick-bottomed or nonstick pot and fry the chicken pieces until golden brown all over, about 5 minutes per side. Don't try to move the chicken pieces during the first 5 minutes, the meat will stick to the pan. Once it is browned, you will be able to turn it easily. Take them out of the pan and set aside.
- Fry the onions and garlic without adding any extra oil to the pan for about 5 minutes, stirring often. Add a splash of water, if the onions start to stick.
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