Lemon-Rhubarb Chicken
A sophisticated chicken dish featuring chicken breasts stuffed with tangy rhubarb and lemon, served with a complex sauce made from rhubarb, ginger, and brandy. The combination creates an elegant balance of sweet, tart and savory flavors.
Ingredients
- •5 tablespoons olive oil
- •2 tablespoons shallots
- •4½ cups rhubarb
- •1 tablespoon lemon juice
- •2 teaspoons lemon peel
- •¼ cup butter
- •½ cup fresh ginger
- •¾ cup sugar
- •6 tablespoons brandy
- •4 cups chicken broth
- •1 whole star anise
- •1 leaf bay leaf
- •6 pieces chicken breast halves
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
70 min
- 3.
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.
15 min
- 4.
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.
20 min
