Pan Roasted Chicken With Rhubarb 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.

EASY PAN-ROASTED CHICKEN AND SHALLOTS

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

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.

PAN-ROASTED CHICKEN BREASTS

Steps:

• Season chicken on both sides with salt and pepper.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
• Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
• Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
• Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• Roast for 25 minutes. Uncover the skillet.
• Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

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.

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.

PAN-ROASTED CHICKEN

Steps:

• Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
• Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
• Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
• Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.

CLASSIC ROAST CHICKEN WITH PAN SAUCE

Steps:

• Truss chicken: Preheat oven to 450 F, preferably convection. Rinse chicken and pat dry with paper towels. (Optional: stuff cavity with a whole lemon to prop up the breast.) Cut about 3 feet of twine, lay it flat on a clean surface, and position chicken breast side up on the middle of the twine. Tie the legs together with a single knot. Flip the chicken over, bring twine down the length of the bird, wrap it under the wings, tighten, and tie off the twine behind the neck; trim excess twine. (The goal of trussing is to make the chicken as compact as possible, preventing hot air from circulating in the cavity and drying out the breasts.)
• Season chicken: Lift the chicken with one hand and generously sprinkle salt over it with the other, rotating the chicken to make sure it's evenly coated; place the salted chicken in a cast-iron skillet. Roast until the juices run clear, about 1 hour. (Note: As the chicken roasts at a high temperature, the fat will naturally smoke. Cleaning your oven before roasting will minimize the smoke.)
• Pan sauce: Transfer chicken to a wire rack set over a rimmed baking sheet and let it rest. Meanwhile, put skillet with pan drippings on the stove over medium heat. Peel and thinly slice onion. Use a vegetable peeler to shave off ribbons of carrot until you reach the core; discard the core. Place onions and carrot shavings in the skillet; stir with the wooden spatula, scraping up the browned chicken drippings (or "fond") on the bottom of the skillet. Deglaze the skillet with wine, stir, and allow the liquid to reduce completely, about 3-5 minutes. When it has reduced, add 1 cup of water, stir, and let the liquid reduce again until thickened, 3-5 minutes. Meanwhile, carve the chicken.
• Carve chicken: Cut away the twine and discard. Separate the leg and thigh from the breast by using the knife to pop open the leg joint, making it easier to sever; separate the leg and thigh into two pieces if you wish. Cut off the wings and neck. (Optional: place neck into the skillet while the sauce is reducing for extra flavor.) Run the blade along the breastbone to remove the breasts, leaving skin intact. If you wish, cut the breasts into thick slices. Transfer to a serving platter.
• Optional: Use the carcass to make chicken stock. Place it in an oven-safe pot along with vegetables (such as carrot, celery, and/or onion) and add enough water to cover. Put the pot in a 200 F oven for 6 hours or overnight. Strain the stock and store in a lidded container in the refrigerator or freezer.Once pan sauce has thickened and looks caramel-brown, turn off the heat. Leaving the vegetables in the skillet, spoon the sauce over the chicken; serve immediately.

CAST IRON ROASTED CHICKEN WITH STRAWBERRY RHUBARB BALSAMIC GLAZE

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.

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.