Lemon-Rhubarb Chicken
Lemon-Rhubarb Chicken is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.