Chicken Breasts With Rhubarb And Scallions Recipes

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.

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.

CHICKEN WITH ROASTED TOMATO SCALLION RELISH

Steps:

• Position an oven rack 5 -to -6 inches from the broiler unit, and preheat the broiler. Line a rimmed baking sheet with foil. Toss the tomatoes, scallions and garlic on the baking sheet with 1 tablespoon oil until coated. Sprinkle with salt and pepper.
• Broil until the vegetables are charred, flipping once, 10 to 12 minutes. Transfer to a cutting board to cool slightly. Switch the oven to bake at 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until the chicken just cooked through, 10 to 12 minutes.
• While the chicken cooks, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1?4 cup oil, the vinegar, and the Worcestershire. Season with salt and pepper. Serve the chicken with the relish and toasted bread.

ROAST CHICKEN WITH RHUBARB BUTTER AND ASPARAGUS

Steps:

• Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.
• Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for vegetables.
• Preheat oven to 400°F. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
• Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40-50 minutes. Let rest 10 minutes.
• Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2-3 minutes. Let lemon halves cool.
• Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.

LEMON-RHUBARB CHICKEN

Steps:

• 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 21/2 cups rhubarb, 1/4 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 1/3 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. Sprinkle chicken with salt and pepper. Heat 3 tablespoons oil in large skillet over medium-high heat. Working in 2 batches, add chicken breasts, skin side down, to skillet; cook until brown, about 7 minutes. Transfer chicken, skin side down, to roasting pan.
• Roast chicken 10 minutes; baste with pan juices. Roast until cooked through, about 10 minutes longer. Transfer chicken to platter, sprinkle with 1 teaspoon lemon peel, and serve, passing sauce alongside.

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.

CHICKEN WITH RHUBARB AND SPRING VEGETABLES

Steps:

• Place rhubarb in an even layer in a 14-by-11-by-2-inch oval dish. Arrange chicken over the rhubarb so that the thick side of the chicken is toward the inside rim of the dish. Sprinkle salt over chicken. Evenly scatter asparagus, radishes and shallots over chicken. Lightly press layers down into the dish. Pour cream over all.
• Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. While dish is cooking, stir cornstarch and water until smooth.
• Prick plastic to release steam. Remove from oven and uncover. Spread scallions and pour cornstarch mixture over vegetables. Use a spoon to mix them into the cream as well as possible without disturbing the chicken. Re-cover and cook for 5 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Mix in pepper and serve.

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

Steps:

• Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
• Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION

Steps:

• Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
• Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
• While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
• Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
• Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

SPICY CHICKEN THIGHS WITH RHUBARB-CUCUMBER SALSA

Steps:

• Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
• Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
• Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
• Serve chicken with rhubarb salsa alongside.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

ROAST CHICKEN AND SCALLIONS

Steps:

• Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
• Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
• Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
• Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
• Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
• Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).