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  • Chicken Smothered In Rhubarb

    1 vote
    Chicken Smothered In Rhubarb
    Prep: 10 min Cook: 75 min Servings: 6
    by Robyn Savoie
    269 recipes
    >
    I'll admit...snatched this recipe from Emeril Lagasse. I saw this on Food Network one day and had to try it. It turned out great. Show: The Essence of Emeril; Episode: Cooking with Rhubarb I keep a hodgepodge of seasoning mixes handy in the pantry. They make for quick go too when you have one those "I'm too tired to cook" days. Below are links to this recipe and Emeril's Essence recipes.

    Ingredients

    • 3 1/2 Lb Chicken, Cut Into 10 Pieces
    • 2 Tsp. Emeril's Essence (See Link & Pick A Blend)
    • 1 Tbsp. All Purpose Flour
    • 1/4 Olive Oil
    • 1 Lb. Fresh or Frozen Rhubarb, Cut Into 1 1/2-Inch Pieces
    • 2 Medium Onions, Julienne
    • 1 Tbsp. Garlic, Minced
    • 1 Whole Bay Leaf
    • 2 Whole Fresh Thyme Sprigs
    • 1 Cup White Wine
    • 3 Tbsp. Fresh Parsley, Chopped
    • Garnish:
    • 2 Cups Cooked White Rice, Warm
    • 1 Tbsp. Fresh Parsley, Chopped

    Directions

    1. In a mixing bowl, toss the chicken with Essence and flour.
    2. 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.
    3. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes.
    4. 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.
    5. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice.
    6. This can easily be roasted in a 400 degree F oven for 45 - 60 minutes. Just skip browning in the heavy pot.
    7. Lightly oil a roasting pan, add onions and rhubarb to the bottom of the roaster. Rest floured chicken on top of vegetables and season with salt and pepper. Roast until no longer pink in center.
    8. Remove chicken to serving dish. Using a slotted spoon, remove vegetables and place over chicken.
    9. Skim excess fat from roasting pan. Using a whisk, stir in wine, garlic and herbs making sure to scrap the bottom of the pot to loosen any brown particles. Boil until reduced by half, pour sauce over reserved chicken and serve.
    10. Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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