SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION
This easy yet robust dish celebrates rhubarb's savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It's the best part.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 10
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 WITH RHUBARB
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
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.
CHICKEN THIGHS IN RHUBARB SAUCE
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
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
GINGER-AND-SPICE CHICKEN THIGHS
Every once in a while, I get in the mood for some of the "sweets" spices in my dinner entree. The recipe calls for skinned, boned chicken thighs, but I always use regular ol' chicken thighs. This recipe is from Cooking Light magazine.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.
- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add wine to skillet; cover, reduce heat to medium-low, and cook 5 minutes or until done. Spoon pan drippings over chicken.
SKILLET CHICKEN WITH RHUBARB
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
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
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RHUBARB, GINGER & SAFFRON BAKED CHICKEN - EATINGWELL
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5/5 (2)Total Time 1 hr 10 minsServings 4Calories 515 per serving
- Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon and saffron in a large bowl. Add chicken and mix thoroughly.
- Transfer the mixture to a 9-by-13-inch baking dish, keeping the chicken in a single layer. Add wine and sprinkle with brown sugar.
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4.9/5 (9)Total Time 1 hr 5 minsCategory ChickenCalories 311 per serving
- In a small saucepan (2 qt), heat the rhubarb, orange juice, and honey to a simmer. Simmer until rhubarb is softened, about 6-8 minutes.
- Gently loosen the skin over each thigh. Using a teapoon, place a spoonful of the rhubarb butter between the skin and flesh and rub it around a bit. It’s ok to rub a bit on the bottom of each thigh as well.
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