Cast Iron Roasted Chicken With Strawberry Rhubarb Balsamic Glaze Recipes

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ROASTED CHICKEN WITH LEMON-GLAZED RHUBARB



Roasted Chicken With Lemon-Glazed Rhubarb image

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

2 1/2 teaspoons kosher salt, plus more as needed
1 1/2 teaspoons ground coriander
1 teaspoon finely grated lemon zest
3/4 teaspoon finely grated fresh ginger
1/2 teaspoon black pepper
1 large garlic clove, grated or minced
1 (3 1/2- to 4 1/2-pound) chicken, patted dry
3 thyme sprigs, plus more for garnish
1 medium red onion, halved and sliced 1/4-inch thick
Extra-virgin olive oil, for drizzling
Kosher salt, as needed
1/2 lemon
1 pound rhubarb, sliced crosswise 1/2-inch thick
1/2 cup granulated sugar
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1/2 teaspoon coriander seeds
3 thyme sprigs

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



Skillet Chicken With Rhubarb image

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

1 (5 1/2-pound) whole chicken, cut into eight pieces
1 tablespoon plus 1/2 teaspoon kosher salt, more as needed
1 teaspoon black pepper, more as needed
5 sprigs thyme, preferably lemon thyme
2 tablespoons extra-virgin olive oil
1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
1/2 cup dry white wine
3/4 pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
1 tablespoon honey, or to taste
2 tablespoons unsalted butter, cut into pieces

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

CAST IRON ROASTED CHICKEN WITH STRAWBERRY RHUBARB BALSAMIC GLAZE



Cast Iron Roasted Chicken with Strawberry Rhubarb Balsamic Glaze image

The bird is the word and this flavorful roasted chicken gets the cast iron treatment for perfectly crispy skin basted with a strawberry rhubarb balsamic glaze.

Provided by Bonne Maman

Yield 4 servings

Number Of Ingredients 11

For the Strawberry Rhubarb Glaze
3/4 cup Bonne Maman Strawberry Preserves
1/2 cup chopped onion
1 tablespoon balsamic vinegar fig reduction
1 tablespoon red wine vinegar
salt and pepper
2 stalks rhubarb, trimmed and chopped
For the Chicken
2 tablespoons grape seed oil
4 pounds bone in skin on chicken quarters
fresh thyme and sliced strawberries for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • In a small saucepan, combine the strawberry rhubarb glaze ingredients. Bring to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time. Keep an eye on it and remove from heat if needed. If sauce thickens too much, add a bit more of the strawberry preserves.
  • Meanwhile, heat the grape seed oil in a large cast iron skillet until very hot. Pat the chicken dry and season with salt. Place the chicken skin side down and allow to crisp and golden, 7 to 10 minutes. Flip the chicken carefully, cover, and place in the oven, cooking for another 20 minutes. Remove the lid and spoon a bit of the sauce over the chicken. Place in the oven and cook another 5 to 7 minutes.
  • Serve the chicken on a platter with additional sauce on the side to spoon over the top.

STRAWBERRY AND RHUBARB GLAZED CHICKEN



Strawberry and Rhubarb Glazed Chicken image

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

1 stalk rhubarb, cut into 1/4 (about 2 ounces)
6 large strawberries, hulled and cut into 1/4 - to 1/2 -inch dice (1/2 cup)
1 small onion, cut into small dice (1/2 cup)
1 cup sugar
2 teaspoons mustard seeds
1/4 teaspoon salt
1 cup water
2 tablespoons apple cider vinegar
8 scallions, root end trimmed off and about 6 inches long
1/8 teaspoon salt
3/4 lb fresh pineapple, cut into four 1/4-inch slices
2 lbs chicken, thigs bone-in and skinless (8 each)
fresh ground black pepper

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

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Top Asked Questions

How do you make rhubarb sauce for chicken?
Preparation Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Reduce heat to medium. Return chicken pieces to pot in a single layer. Whisk butter into rhubarb sauce.
How to make a balsamic cranberry roast chicken recipe?
Balsamic Cranberry Roast Chicken. Preheat the oven to 375°F. Lightly grease a large oven-safe skillet or casserole dish with nonstick spray. Remove the chicken from the bag, reserving the marinade. Place the chicken pieces in the skillet or dish, skin side down, and season with salt, pepper, thyme and rosemary.
What's the best way to roast chicken in a cast iron oven?
In a small bowl, combine zest and 2 teaspoons salt. Pat chicken dry with paper towels. Gently loosen skin from chicken, keeping skin intact. Rub salt mixture under skin and all over chicken. Place lemon half inside chicken cavity. Tie legs with kitchen twine. Refrigerate overnight. Preheat oven to 425°.
How long do you cook chicken with cranberries?
Place the chicken pieces in the skillet or dish, skin side down, and season with salt, pepper, thyme and rosemary. Sprinkle the remaining 1 cup cranberries around the pan. 5. Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes.

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