Pan Seared Honey Rhubarb Chicken

Directions

PREP

1. Slice the potatoes lengthwise.

2. Trim and discard the woody ends of the asparagus, cutting at them at an angle into thirds.

3. Discard any leaves or woody stem ends from the rhubarb; thinly slice the rhubarb crosswise.

COOK THE POTATOES

1. On a sheet pan, place the potatoes, thyme sprigs, and unpeeled whole garlic cloves.

2. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss the ingredients to ensure an even coating.

3. Arrange the potatoes, cut side down, in a single, even layer on one side of the sheet pan.

4. Roast for 10 to 12 minutes or until the potatoes achieve a light browning.

5. While leaving the oven on, remove the roasted potatoes from the oven.

COOK THE ASPARAGUS

1. 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.
2. With care, remove the roasted garlic cloves from the sheet pan and transfer them to a small bowl.
3. On the opposite side of the sheet pan, add the seasoned asparagus, arranging it in a single, even layer.
4. 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.
5. Remove the sheet pan from the oven, and cautiously discard the thyme sprigs.

COOK THE CHICKEN

1. As the potatoes and garlic are roasting, pat the chicken dry using paper towels and season it with salt and pepper on both sides.
2. In a medium pan (preferably nonstick), heat 2 teaspoons of olive oil over medium-high heat until it becomes hot.
3. Place the seasoned chicken in the hot pan and cook for 5 to 7 minutes on each side, ensuring it browns and cooks through.
4. 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

1. 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.
2. Heat the pan containing the reserved fond over medium-high heat until it becomes hot.
3. Add the garlic, rhubarb, and vinegar to the hot pan; season the mixture with salt and pepper.
4. Cook, stirring frequently and scraping up any fond from the pan's bottom, for 1 to 2 minutes or until the rhubarb slightly softens.
5. Introduce the honey (kneading the package before opening) and 1/4 cup of water.
6. Continue cooking, stirring occasionally, for 2 to 3 minutes or until the mixture slightly thickens.
7. 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.
8. Season the sauce with salt and pepper to taste.

SERVE

1. 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!