Best Chicken Breasts With Rhubarb And Scallions Recipes

CHICKEN BREASTS WITH RHUBARB AND SCALLIONS

Steps:

• In a small saucepan, bring 3/4 cup broth to a boil. Stir in the raisins and remove from heat. Allow raisins to sit in liquid while preparing the rest of the recipe.
• In a 12-inch skillet, melt butter over medium heat. Add chicken and cook for 2 minutes. Add white and light green pieces of scallions, placing them toward the center of the pan. Turn chicken and cook for 5 minutes.
• Stir in the raisins, their soaking liquid and remaining chicken broth. Bring to a boil. Lower heat and simmer for 5 minutes. Turn chicken and simmer for 5 more minutes. Turn chicken again and stir in cream, rhubarb and salt. Turn heat to low.
• In a small bowl, dissolve cornstarch in 1/4 cup water. Bring the cooking liquid in the pan back to a boil, then stir about 1 cup of it into the cornstarch mixture. Stir this back into the pan with the chicken. Return to a simmer and cook until the starch flavor is cooked out and the sauce thickens slightly, about 3 minutes. Stir in the rest of the scallions. Serve over medium egg noodles.

PAN ROASTED CHICKEN WITH RHUBARB

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

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.

FRESH RHUBARB BREAST OF CHICKEN

Steps:

• Preheat oven to 350°F.
• Spread the carrots and green onions over the bottom of a small roasting pan.
• Place the chicken breasts on top of the vegetables and sprinkle with the no-salt seasoning.
• Drizzle 2 tablespoons of the maple syrup over the top; cover and bake for 30 minutes.
• Remove the chicken to a warm plate while you complete the sauce (or keep in a warm oven).
• To the roasting pan, add the chicken stock, the remaining 2 tablespoons of maple syrup, cinnamon, and rhubarb.
• Bring to a boil, reduce heat, and cook gently till rhubarb is tender.
• Stir in the cornstarch and continue to boil gently untill thickened.
• Spoon sauce over the chicken and serve immediately.

SKILLET CHICKEN WITH RHUBARB

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.