Christie C. on the sweet side of the savory spectrum…
Chicken with Rhubarb Sauce
Rhubarb is one of the weird seasonal vegetables I get excited over because when it’s fresh, it’s exhilarating! But rather than put it in a pie, I decided to try a remix of a chicken and rhubarb recipe I found. This dish is wholesome and makes a great light lunch. It is on the sweet side of the savory spectrum, but not so much to make you feel guilty!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Ingredients
For the Chicken Marinade:
- 4 Large Chicken Breasts
- 1 Cup (200g) Buttermilk
- ¼ Cup (45g-60g) Onions, chopped
- 2 Cloves Garlic crushed or chopped
- 1 TSP (5g) Sea Salt
- 1-2 Bunches Thyme lemon balm thyme was used here
- For the Vegetables
For the Chicken and the Sauce
- 1 Large Orange Pepper diced
- 1 Large Red Pepper diced
- 4 Medium Carrots sliced
- 1 Sweet Potato or Russet Potato cubed
- ¼ Cup (45g-60g) Onions, chopped
- 1 Garlic Clove crushed or chopped
- 3 Bunches Thyme
- 4-5 Stalks Rhubarb
- ¼ Cup (45g-60g) Onion
- 3-4 Cloves Garlic crushed or chopped
- ½ Cup (113ml) Water
- 1 TBSP (15g) White Wine or White Wine Vinegar
- ¼ Cup 60g Honey
- ¼ Cup 60g Butter
Instructions
Prepare the Chicken
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4 hours before (preferably the night before) you want to make the dish, mix all of the marinade ingredients and submerge the chicken breasts into the seasoned buttermilk. Let chicken marinade.
Prepare the Vegetables
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Preheat oven to 400ºF (200ºC).
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In a large mixing bowl, lightly coat the potatoes, peppers and carrots in olive oil and season with salt and pepper. Using your hands, thoroughly massage the seasoning into the vegetables. You may choose to mix all of the vegetables together or separate. Toss the vegetables with the garlic and onions.
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Spread the vegetables evenly on a baking sheet and place the thyme leaves evenly over them.
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Roast the vegetables in the oven for 30-35 minutes or until they have browned slightly at the edges. Remove the vegetables and set aside in a warm place.
Prepare the Chicken and the Sauce
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While the vegetables are roasting, place the marinated chicken on a plate and drain off the excess buttermilk. Season both sides with salt, pepper, and thyme cleaves.
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Heat 2 to 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the garlic and onions and let simmer until translucent.
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Add the seasoned chicken breasts to the pan and sear for 5-10 minutes or until fully cooked and outsides of the chicken are golden brown.
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When the chicken is ready, remove them from the heat and set in a warm spot. Add the chopped rhubarb to the same pan, using the fond as additional seasoning. Let the rhubarb simmer for 5 minutes.
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Add the water, honey, and white wine vinegar to the rhubarb, and let simmer until rhubarb begins to soften. This should take an additional 5 to 10 minutes. Turn off the heat, season with salt and pepper, and add the butter, stirring the sauce until thick and burgundy colored.
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Plate the dish with thinly sliced chicken breasts, a large spoonful of vegetables, and a fist full of spring greens. Top the meat and vegetables with rhubarb sauce.
Enjoy!
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