Rhubarb becomes a sweet-tart stuffing and sauce for roast chicken. Serve with steamed jasmine rice.
Ingredients
5 tbsp olive oil, divided
2 tbsp plus ¼ cup chopped shallots
4½ cups diced rhubarb, divided
1 tbsp fresh lemon juice
2 tsp finely grated lemon peel, divided
¼ cup (½ stick) butter
½ cup sliced unpeeled fresh ginger
¾ cup sugar
6 tbsp brandy
4 cups low-salt chicken broth
1 whole star anise
1 bay leaf
6 boneless chicken breast halves with skin
Instructions
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 2½ cups rhubarb, ¼ 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 ⅓ 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.
Nutrition Information
Serving size: 1 Breast Calories: 502 Fat: 28 g Saturated fat: 9 g Unsaturated fat: 17 g Carbohydrates: 35 g Sodium: 110 mg Fiber: 2 g Protein: 23 g Cholesterol: 76 mg
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/lemon-rhubarb-chicken/