Skillet Roasted Rhubarb Chicken
Using a spicy, thick Rhubarb Compote as the base for the sauce, this roast chicken dish uses spring onions, ramps, fresh rhubarb, and Rose Harissa. It is served with a bright fava bean and mint salad.
Equipment
- Large cast iron or oven-safe skillet
- Pot
- Mixing bowl
Ingredients
Rhubarb Chicken
- 1/2 cup Spicy Rhubarb Compote
- 4 chicken legs or 6-8 thighs or drumsticks, or a combination
- Kosher salt and fresh cracked pepper
- 4 thyme sprigs
- 1-2 tbsp butter
- 1-2 tbsp cooking oil such as olive or grapeseed
- 3-4 spring onions or 6 scallions, trimmed and thinly sliced
- 2 tbsp minced ramp roots or 2 medium garlic cloves, minced
- 1/2 tsp Rose Harissa
- 2/3 cup additional chicken stock
- 1 cup chicken stock
- 1 cup chopped fresh rhubarb
- 1/4 cup finely chopped or chiffonade’d fresh ramp leaves or parsley or mint
- 1/3 cup rhubarb confetti finely diced, for garnish
Fava Bean and Mint Salad
- 1 1/2 lb fava bean pods yielding about 2 cups beans
- 2 stalks celery hearts
- Good handful 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
- Make the Spicy Rhubarb Compote in advance if desired and keep it chilled until needed.
- Divide the chicken legs into thighs and drumsticks if desired. Place the chicken in a bowl, season generously with salt and pepper, and scatter thyme sprigs over top. Chill for at least 1 hour if time allows.
- Remove the chicken from the fridge before searing. Remove the thyme sprigs, but keep them.
- Preheat the oven to 375F with a rack in the middle.
- Heat a large cast iron or oven-safe skillet over medium-high heat. Add 1 tbsp butter and 1 tbsp cooking oil.
- Sear the chicken in batches, skin-side down, until golden brown, about 4-5 minutes. Check around 3 minutes and adjust heat if needed.
- Turn and sear the other side. Transfer chicken to a plate. Wipe the skillet and add more fat if the pan bits start to burn.
- Add the spring onions or scallions to the remaining fat and cook until just softened, about 4 minutes.
- Add the minced ramps or garlic, thyme leaves from the reserved sprigs, and Rose Harissa. Stir in.
- Cook for another minute.
- Add the additional chicken stock and bring to a boil, scraping up browned bits from the skillet.
- Reduce by about one-third, about 5-7 minutes.
- Add the chicken stock and rhubarb compote. Stir to combine.
- Add the chopped fresh rhubarb and stir.
- Place the chicken pieces on top and bring the liquid to a boil.
- Transfer the skillet to the oven.
- Bake until the chicken is cooked through, about 25-35 minutes depending on size. About 10 minutes before it is done, baste the chicken with pan liquid to create a glaze. Cover loosely with foil if it browns too much. Chicken should reach 165F.
- Transfer the chicken to a platter.
- Return the skillet to the stovetop over medium-high heat and stir the sauce until the rhubarb melts evenly. Taste and season with salt and pepper. Add 1-2 tbsp honey if needed, starting with less.
- Garnish the chicken with fresh ramp leaves and rhubarb confetti.
- Serve the sauce on the side or underneath the chicken pieces.
Fava Bean Salad
- Shuck the fava bean pods.
- Bring a pot of water to a boil. Add the beans and boil 2-3 minutes, depending on size.
- Transfer the beans to an ice water bath.
- Once cooled, remove the outer skins.
- Place the peeled beans in a bowl.
- Slice the celery thinly on the diagonal and add it to the beans.
- Add the torn or chopped mint.
- Mix the lemon juice, olive oil, salt, pepper, and optional chilli flakes. Taste and adjust, then drizzle over the vegetables and toss.
Notes
Spicy Rhubarb Compote recipe linked in the source page.