Lemon- Rhubarb Chicken

Lemon- Rhubarb Chicken

By annamueser Published: July 24, 2012

  • Prep: 15 mins
  • Cook: 45 mins
  • Ready In: 60 mins

Recipe courtesy of epicurious.com



  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.
  2. Melt butter in a heavy large saucepan over low heat. Add 2 ½ cups rhubarb, ¼ 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 reduces to 2 cups, about 1 hour. Strain, discarding solids. Stir 1/3 cup rhubarb stuffing into sauce. (Stuffing and sauce can be made 2 days ahead. Cover each and chill. Rewarm sauce before using.)
  3. Preheat oven to 425F. Using fingertips, separate skin from flesh of chicken breasts, forming a pocket. Place 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, 7 minutes. Transfer chicken, skin side down, to roasting pan.
  4. Roast chicken 10 minutes; baste with pan juices. Roast until cooked through, about 10 minutes more. Transfer chicken to platter, sprinkle with 1 teaspoon lemon peel, and serve, passing sauce alongside.