Skillet Chicken With Rhubarb Recipes

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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

RHUBARB AND HONEY CHICKEN



Rhubarb and Honey Chicken image

The sauce on this honey chicken is like a sweet-tart spin on teriyaki. Everyone who has tried it raves about it-even my husband, who's not usually a rhubarb lover. -Rachel Beach, Whitley City, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
1 tablespoon poultry seasoning
1 large egg
1 cup 2% milk
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
HONEY-RHUBARB SAUCE:
1/4 cup cornstarch
1-3/4 cups cold water, divided
1/2 cup packed brown sugar
1/2 cup honey
3 tablespoons soy sauce
1-1/2 cups chopped fresh or frozen rhubarb
2 tablespoons chopped onion
2 garlic cloves, peeled

Steps:

  • Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture. , In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish., For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken., Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.

Nutrition Facts : Calories 639 calories, Fat 25g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 565mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 2g fiber), Protein 34g protein.

SKILLET CHICKEN WITH RHUBARB



SKILLET CHICKEN WITH RHUBARB image

Categories     Chicken

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:

  • 1. 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. 2. 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. 3. 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. 4. 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. 5. Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.

PAN ROASTED CHICKEN WITH RHUBARB



Pan Roasted Chicken with Rhubarb image

Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce for bonesless, skinless chicken breasts, imparting flavor to every bite.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 14

4 small boneless skinless chicken breast halves, patted dry (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions (from 1 large onion or 2 small)
2 tablespoons minced garlic (from 4 to 5 cloves)
4 teaspoons peeled minced ginger (from 2-inch piece)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 teaspoons sugar
3/4 cup low-sodium chicken broth
8 ounces rhubarb, halved if thick, cut into 2-inch pieces
1/2 cup chopped fresh cilantro, plus leaves for serving
Cooked rice or flatbread, for serving

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.

LEMON-RHUBARB CHICKEN



Lemon-Rhubarb Chicken image

Categories     Chicken     Ginger     Roast     Sauté     Lemon     Brandy     Spring     Summer     Rhubarb     Shallot     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

5 tablespoons olive oil, divided
2 tablespoons plus 1/4 cup chopped shallots
4 1/2 cups diced rhubarb, divided
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon peel, divided
1/4 cup (1/2 stick) butter
1/2 cup sliced unpeeled fresh ginger
3/4 cup sugar
6 tablespoons brandy
4 cups low-salt chicken broth
1 whole star anise
1 bay leaf
6 boneless chicken breast halves with skin

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.

CHICKEN THIGHS IN RHUBARB SAUCE



Chicken Thighs in Rhubarb Sauce image

This is one of my favorite savory dishes with rhubarb - the sauce is fruity yet peppery.

Provided by Marianne

Categories     Meat and Poultry Recipes     Chicken

Time 2h5m

Yield 4

Number Of Ingredients 14

4 chicken leg quarters, cut into thighs and drumsticks
salt to taste
2 tablespoons olive oil
2 red onions, thinly sliced
6 cloves garlic, minced
2 teaspoons ground turmeric
½ tablespoon freshly ground black pepper, or more to taste
½ teaspoon red pepper flakes, or more to taste
1 (14.5 ounce) can diced tomatoes
1 pound rhubarb, peeled and chopped
4 tablespoons honey, or more to taste
3 tablespoons lime juice, or to taste
1 tablespoon saffron
2 ½ cups chicken broth, or as needed

Steps:

  • Season chicken pieces with salt.
  • Heat olive oil in a deep skillet over medium heat. Cook chicken until browned on all sides, 5 to 10 minutes. Remove and set aside.
  • Add onions to the skillet; cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with turmeric, black pepper, and red pepper flakes and cook for 1 minute. Add tomatoes and cook until lightly reduced, about 5 minutes. Add rhubarb, honey, lime juice, and saffron; mix well. Return chicken to the skillet.
  • Pour in chicken broth. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until chicken is very tender, 1 1/2 to 2 hours. Season with salt.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 36 g, Cholesterol 108.8 mg, Fat 17.1 g, Fiber 4.6 g, Protein 34.1 g, SaturatedFat 3.6 g, Sodium 1037.5 mg, Sugar 24.4 g

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