RHUBARB AND HONEY CHICKEN
The sauce on this honey chicken is like a sweet-tart spin on teriyaki. Everyone who has tried it raves about it-even my husband, who's not usually a rhubarb lover. -Rachel Beach, Whitley City, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture. , In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish., For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken., Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.
Nutrition Facts : Calories 639 calories, Fat 25g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 565mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 2g fiber), Protein 34g protein.
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
RHUBARB CURRY CHICKEN
A sweet curry dish that goes great with rice.
Provided by suzy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h45m
Yield 4
Number Of Ingredients 8
Steps:
- Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
- Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
- Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
- Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 112.1 g, Cholesterol 60.8 mg, Fat 2.9 g, Fiber 3.9 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 637.8 mg, Sugar 105.6 g
RHUBARB CHICKPEA CHUCK
This is a family favorite. My aunt found it in a local newspaper about 30 years ago--it won first prize in a rhubarb recipe contest. It was submitted by a Mrs Marcella Strand. The meat will be very tender in a slightly sour sauce. Very good over mashed potatoes or with French bread.
Provided by KristinB
Categories Stew
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak into serving pieces.
- Melt butter in dutch oven or roaster on top of stove& brown steak on both sides.
- Remove steak.
- Combine remaining ingredients in pan, heat& stir to dissolve buillion cube.
- Add steaks, cover& cook slowly for about 3 hours in 350 F oven or until meat is tender.
- Turn meat occasionally during cooking.
- Serve with mashed potatoes or slices of rye or French bread.
- I usually make this in the crockpot.
- I brown the steak first then cook on low for 8 to 8 1/2 hours on Low.
Nutrition Facts : Calories 316.9, Fat 9.1, SaturatedFat 3.6, Cholesterol 104.6, Sodium 705.5, Carbohydrate 21.9, Fiber 3.6, Sugar 6.7, Protein 36.2
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