Lemon-Rhubarb Chicken

Ingredients for Lemon-Rhubarb Chicken

• 80ml olive oil, divided

• 2 tablespoons plus 30g chopped shallots

• 525g diced rhubarb, divided

• 1 tablespoon fresh lemon juice

• 2 teaspoons finely grated lemon peel, divided

• 60g (1/2 stick) butter

• 100g sliced unpeeled fresh ginger

• 150g sugar

• 6 tablespoons brandy

• 950ml low-salt chicken broth

• 1 whole star anise

• 1 bay leaf

• 6 boneless chicken breast halves with skin

How to make Lemon-Rhubarb Chicken

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 2 tablespoons chopped shallots and 230g 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 1200g rhubarb, 30g 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 475ml , about 1 hour. Strain sauce, discarding solids in strainer. Stir 80ml 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 218°C. 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 45ml 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.