Chicken With Rhubarb Compote
5 tablespoons olive oil, divided2 tablespoons plus 1/4 cup chopped shallots
4 1/2 cups diced rhubarb, divided
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon peel, divided
1/4 cup (1/2 stick) butter
1/2 cup sliced unpeeled fresh ginger
3/4 cup sugar
6 tablespoons brandy
4 cups low-salt chicken broth
1 whole star anise
1 bay leaf
6 boneless chicken breast halves with skin
Heat 2 tablespoons olive oil
in heavy large skillet over
medium-high
heat. Add 2 tablespoons chopped shallots and 2 cups rhubarb; sauté
until soft, about 5 minutes. Stir in lemon juice and 1 teaspoon lemon
peel. Season with salt and pepper.
Melt butter in heavy large saucepan over low heat. Add 21/2 cups
rhubarb, 1/4 cup shallots, and ginger; sauté until soft, about 10 minutes.
Increase heat to high. Add sugar and brandy; boil 1 minute. Add broth,
star anise, and bay leaf. Simmer over low heat until mixture is reduced
to 2 cups, about 1 hour. Strain sauce, discarding solids in strainer.
Stir 1/3 cup rhubarb stuffing into sauce.
Preheat oven to 425°F. Using fingertips, separate skin from flesh of
chicken breasts, forming pocket. Place about 2 tablespoons rhubarb
stuffing in pocket. Sprinkle chicken with salt and pepper. Heat 3
blespoons oil in large skillet over medium-high heat. Working in 2
batches, add chicken breasts, skin side down, to skillet; cook until
brown, about 7 minutes.Transfer chicken, skin side down, to roasting pan.
Roast chicken 10 minutes; baste with pan juices. Roast until cooked
through, about 10 minutes longer. Transfer chicken to platter, sprinkle
with 1 teaspoon lemon peel, and serve, passing sauce alongside.
heat. Add 2 tablespoons chopped shallots and 2 cups rhubarb; sauté
until soft, about 5 minutes. Stir in lemon juice and 1 teaspoon lemon
peel. Season with salt and pepper.
Melt butter in heavy large saucepan over low heat. Add 21/2 cups
rhubarb, 1/4 cup shallots, and ginger; sauté until soft, about 10 minutes.
Increase heat to high. Add sugar and brandy; boil 1 minute. Add broth,
star anise, and bay leaf. Simmer over low heat until mixture is reduced
to 2 cups, about 1 hour. Strain sauce, discarding solids in strainer.
Stir 1/3 cup rhubarb stuffing into sauce.
Preheat oven to 425°F. Using fingertips, separate skin from flesh of
chicken breasts, forming pocket. Place about 2 tablespoons rhubarb
stuffing in pocket. Sprinkle chicken with salt and pepper. Heat 3
blespoons oil in large skillet over medium-high heat. Working in 2
batches, add chicken breasts, skin side down, to skillet; cook until
brown, about 7 minutes.Transfer chicken, skin side down, to roasting pan.
Roast chicken 10 minutes; baste with pan juices. Roast until cooked
through, about 10 minutes longer. Transfer chicken to platter, sprinkle
with 1 teaspoon lemon peel, and serve, passing sauce alongside.