Chicken Smothered In Rhubarb
3 1/2 pound chicken, cut into 10 serving pieces Essence 1 tablespoon flour 1/4 cup olive oil 1 pound rhubarb, cut into 1 1/2-inch pieces 2 medium onions, julienned 1 tablespoon minced garlic 1 bay leaf Fresh thyme sprigs 1 cup white wine 3 tablespoons finely chopped parsley Garnish: 2 cups cooked white rice, warm, 1 tablespoon finely chopped parsley
In a mixing bowl, toss the chickens with Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence (eseence of emril) and parsley and serve with rice.
Baked Chicken And Rhubarb
3 lb. chicken breasts and thighs or 1 whole chicken cut up 2 c. diced rhubarb (1/2-inch pieces) 1/3 c. sugar 1 1/2 Tbsp. cornstarch 1 1/2 c. water 2 tsp. lemon juice 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg rice for serving
Combine cornstarch, sugar, rhubarb and water in a saucepan. Cook and stir over medium heat until mixture boils. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool.
Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 375 degrees oven for 30 minutes. Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken. Serve with hot cooked rice. Yields 4 to 6 servings.
Just make your usual stuffing but put lots of fresh rhubarb in at the last, chopped however thin you like it. I personally chop it into fine, little pieces because I just happen to like chopping things I guess. Anyway, mix it all up and just cram it into that turkey!! Don't forget to stuff the uh....other end of the turkey....but you really have to cram it in that end...really really hard....till it just can't take anymore!!! Cook as you regularly would, and wait for the compliments you're gonna receive because no one knows *what* that extra ingredient is! Keeps well and just reheat with a little water. Enjoy!!!
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