Best Chicken With Rhubarb And Spring Vegetables Recipes
FRESH RHUBARB BREAST OF CHICKEN
When I saw this recipe in one of our local papers, I was intrigued. I think it is really very good, and I hope some of you do too. I love the rhubarb for the tartness it brings to this dish. Of course, you can always adjust the sauce if it is too tart, or too sweet. Nice served with new boiled parslied potatoes , fresh green beans and a crisp salad. Enjoy.
Provided by Gwen35
Categories Chicken
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 225.4, Fat 3.2, SaturatedFat 0.8, Cholesterol 52.8, Sodium 242.7, Carbohydrate 29.4, Fiber 2.5, Sugar 20, Protein 19.8
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
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