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Skillet Roasted Rhubarb Chicken, fava bean salad

Skillet Roasted Rhubarb Chicken

Using a spicy, thick Rhubarb Compote to create the perfect sauce for this roast chicken dish is a fabulous way to use Spring's Rhubarb bounty!  Spring onions and ramps are also represented, making this a savoury meal that truly celebrates the season!  Just add a lovely bright fava bean and mint salad!

Course Main Course
Keyword chicken, rhubarb
Cook Time 50 minutes
Servings 4

Ingredients

Rhubarb Chicken

  • 1/2 cup Spicy Rhubarb Compote see Notes for link to recipe
  • 4 chicken legs or 6-8 thighs or drumsticks or combo of both
  • kosher salt and fresh cracked pepper
  • 4 thyme sprigs
  • 1-2 tbsp butter
  • 1-2 tbsp cooking oil olive or grapeseed
  • 3-4 spring onions or 6 scallions trimmed, chopped into thin rings
  • 2 tbsp minced ramp roots the white parts or 2 medium garlic cloves, minced
  • 1/2 tsp Rose Harissa
  • 2/3 cup dry white wine
  • 1 cup chicken stock
  • 1 cup chopped fresh rhubarb
  • 1/4 cup finely chopped or chiffonade'd fresh ramp leaves if you don't have ramps, use parsley or even mint
  • 1/3 cup rhubarb confetti for garnish finely dice some rhubarb to sprinkle on top

Fava Bean and Mint Salad

  • 1 1/2 lb of fava bean pods this should give about 2 cups of beans
  • 2 stalks of celery hearts the lighter, gentler inside stalks, if at all possible
  • good handful of fresh mint lightly torn
  • 1/2 lemon juiced
  • 3 tbsp olive oil
  • 1/2 tsp each salt and pepper
  • chilli flakes optional

Instructions

Rhubarb Chicken

  1. First things first, make the compote. This can be made in advance and stored in the fridge till needed. Of course, you will want to use it for toast, in smoothies, oatmeal etc, so make up a good batch!)
  2. Take the chicken legs, divide if desired into to thigh and drumstick, but not absolutely necessary) and place them in a bowl. Sprinkle generously with salt and pepper and scatter thyme sprigs over them all. The bowl can rest in the fridge for at least an hour if not longer.
  3. When ready to sear, remove the chicken from the fridge. Remove the thyme but do not discard.
  4. Preheat the oven to 375F and place a rack in the middle of the oven.
  5. Heat a large cast iron (or oven safe) skillet over medium high heat on the stove top. Add 1 tbsp of butter and 1 tbsp of cooking oil (one that can handle high heat)
  6. Working in batches, place the chicken in the pan (do not crowd) skin side down. Sear until golden brown (this should take about 4-5 minutes, but gently check around the 3 minute mark- it will depend on the heat, adjust if the chicken begins to scorch)
  7. Turn the chicken over and sear the other side. Transfer to a plate and continue with the rest of the chicken. If bits of salt and pepper are starting to burn at the bottom of the pan, wipe with a paper towel and add more fat to continue searing the meat.
  8. Once all the chicken is completed, add the onion to the remaining fat. Cook til just starting to soften, about 4 minutes. Adjust the heat if browning too quickly.
  9. Add the minced ramps or garlic, as well as the leaves from the discarded thyme sprigs. Add the harissa and stir in.
  10. Stir for another minute.
  11. Add the white wine and bring to a boil to help deglaze any bits from the bottom of the pan.

  12. Cook till reduced by 1/3. This should take about 5-7 minutes.

  13. Add the chicken stock and the rhubarb compote. Stir to combine.
  14. Add the chopped rhubarb and stir in.
  15. Place the chicken pieces on top of everything. Bring the liquid to a boil.
  16. Place the skillet into the oven.

  17. Bake till the chicken is cooked through, this should take between 25-35 minutes, depending on their size. About 10 minutes before the chicken is cooked through, baste the chicken with some of the cooking liquid. This will create an amazing glaze on the meat. You can baste more than once if you want.  If you find that it is browning darker than you would like, lightly cover with foil for the final cooking time. Check for doneness: clear juices, 165F using an instant read thermometer.

  18. Remove the chicken to a platter.

  19. Place the skillet back on the stove top and cook on medium high heat to finish the sauce. Stir to ensure that rhubarb melts evenly into the sauce. Taste and re-season with salt and pepper as desired. Depending on how sour you find it, you will need to add between 1 and 2 tbsp of honey. This is personal preference. Start with less and work up.

  20. Garnish the finished chicken with the fresh ramp leaves and rhubarb confetti.
  21. Serve the sauce on the side, or underneath the pieces of chicken.

Fava Bean Salad

  1. Shuck the bean pods to release all the beans.

  2. Place a pot of water on the stove to boil. When the water is boiling, add the beans and boil for between 2 and 3 minutes, depending on their size.

  3. Remove and place in ice water bath to shock them to stop cooking.
  4. When cooled down, gently pry off the outer skin (some will slip off quite easily!)
  5. Add the shelled, peeled bright green beans to a bowl.
  6. Slice the celery into narrow diagonals, add them to the bowl with the beans
  7. Add the freshly torn or chopped mint.
  8. Combine the juice of 1/2 lemon, the olive oil, and the seasonings. Taste, adjust if you would like. Drizzle this over the veggies and toss.

Recipe Notes

Spicy Rhubarb Compote recipe here