Pan Seared Honey Rhubarb Chicken
Pan Seared Honey Rhubarb Chicken
Rated 5.0 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
25 minutes
Honey Rhubarb Chicken is a delectable and innovative culinary creation that seamlessly blends sweet and tangy flavors to elevate the taste of traditional chicken dishes. This mouthwatering recipe features succulent chicken pieces coated in a luscious glaze made from a harmonious combination of honey and fresh rhubarb.
The honey contributes a natural sweetness, imparting a rich and caramelized flavor to the chicken, while the rhubarb adds a delightful tartness, creating a perfect balance of taste. The rhubarb's vibrant pink hues also bring a visually appealing element to the dish, enhancing its overall presentation.
To prepare this dish, the chicken is typically marinated in a mixture of honey and rhubarb sauce, allowing the flavors to penetrate the meat for an extra layer of depth. The chicken is then roasted or grilled to perfection, ensuring a juicy and tender texture that complements the delightful fusion of sweet and tangy notes.
This unique and flavorful dish is perfect for those seeking a sophisticated twist on traditional chicken recipes. Whether served as a centerpiece for a special occasion or as a delightful family dinner, Honey Rhubarb Chicken is sure to captivate taste buds and leave a lasting impression with its harmonious blend of contrasting yet complementary flavors.
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 2 cloves Garlic
- 1 stalk Rhubarb
-
¾ lb Fingerling Potatoes
- ½ bunch Asparagus
- 1 bunch Thyme
-
2 Tbsps Olive Oil
- 2 Tbsps Butter
- 1 Tbsp Honey
- 1 Tbsp White Wine Vinegar
Directions
PREP
- Slice the potatoes lengthwise.
Trim and discard the woody ends of the asparagus, cutting at them at an angle into thirds.
- Discard any leaves or woody stem ends from the rhubarb; thinly slice the rhubarb crosswise.
COOK THE POTATOES
- On a sheet pan, place the potatoes, thyme sprigs, and unpeeled whole garlic cloves.
Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss the ingredients to ensure an even coating.
- Arrange the potatoes, cut side down, in a single, even layer on one side of the sheet pan.
Roast for 10 to 12 minutes or until the potatoes achieve a light browning.
- While leaving the oven on, remove the roasted potatoes from the oven.
COOK THE ASPARAGUS
- In a bowl, place the asparagus and drizzle it with olive oil, then season with salt and pepper. Toss the asparagus thoroughly to ensure an even coating.
- With care, remove the roasted garlic cloves from the sheet pan and transfer them to a small bowl.
- On the opposite side of the sheet pan, add the seasoned asparagus, arranging it in a single, even layer.
- Return the sheet pan to the oven and roast for 5 to 7 minutes, or until the asparagus achieves a light browning and the potatoes are tender when pierced with a fork.
- Remove the sheet pan from the oven, and cautiously discard the thyme sprigs.
COOK THE CHICKEN
- As the potatoes and garlic are roasting, pat the chicken dry using paper towels and season it with salt and pepper on both sides.
- In a medium pan (preferably nonstick), heat 2 teaspoons of olive oil over medium-high heat until it becomes hot.
- Place the seasoned chicken in the hot pan and cook for 5 to 7 minutes on each side, ensuring it browns and cooks through.
- Once cooked, transfer the chicken to a cutting board, leaving any browned bits (fond) in the pan. Set the chicken aside in a warm place.
PREPARE THE GRAVY
- While the potatoes and asparagus are roasting, once the roasted garlic cloves are cool enough to handle, carefully squeeze them out of their skins using your fingers; discard the skins.
- Heat the pan containing the reserved fond over medium-high heat until it becomes hot.
- Add the garlic, rhubarb, and vinegar to the hot pan; season the mixture with salt and pepper.
- Cook, stirring frequently and scraping up any fond from the pan's bottom, for 1 to 2 minutes or until the rhubarb slightly softens.
- Introduce the honey (kneading the package before opening) and 1/4 cup of water.
- Continue cooking, stirring occasionally, for 2 to 3 minutes or until the mixture slightly thickens.
- Turn off the heat and incorporate the butter, stirring until melted. If the sauce appears too thick, gradually add up to 2 tablespoons of water while stirring.
- Season the sauce with salt and pepper to taste.
SERVE
Slice the cooked chicken into 1-inch-thick pieces. Distribute the prepared vegetables and sliced chicken evenly between two plates. Drizzle the sauce over the chicken. Indulge and savor!