Lemon Rhubarb Chicken

June 7, 2017

Lemon Rhubarb Chicken
 
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Rhubarb becomes a sweet-tart stuffing and sauce for roast chicken. Serve with steamed jasmine rice.
Author:
Serves: 6
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
  1. 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.
  2. 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.
  3. 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

 

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