Rhubarb Chicken 

This is easily one of the Top Ten Best Things I have ever cooked. Not actually that difficult or time consuming, as the ingredients do most of the work, but the results are stunning.  
Alas, as is usually the case with my cooking, I did not measure anything, so the quantities are quite approximate, and there is a lot of leeway to adjust to taste. The amounts listed are for two chicken breast halves (i.e. one chicken’s worth), because that is what I had left over from the whole chicken I cooked the other day, but can obviously be scaled to feed the family and/or have leftovers.

I have included links to the two donor recipes below, so you can follow along and be a bit more precise, as well as decide if you like my deviations or prefer the originals.

Ingredients

• 2 chicken breasts

• All-purpose flour

• Light olive oil

• A bunch of Fresh thyme sprigs

• 1 large or two medium shallots, coarsely chopped

• 2 large cloves garlic, coarsely chopped

• 1 large rib of rhubarb, coarsely chopped

• 1 tsp Dijon mustard

• 1 tsp orange blossom honey

• 1 TB each gin, cachaça, dry vermouth

• Salt & Pepper to taste (French Atlantic Sea Salt and Freshly ground mixed peppercorns)

• Mint sauce for serving (see below)

Directions

1. Marinate the chicken or dry brine with salt, pepper, and thyme for a couple of hours.

2. Dry chicken and dredge in flour, cover thoroughly and coat all of the nooks and crannies.

3. Place chicken pieces one a time between two sheets of wax paper, and pound out into thin cutlets, about 1/4-1/2” thick.

4. Redredge chicken in flour, and heat olive oil in large non-stick skillet.

5. Sauté chicken until golden brown, then flip and add chopped veggies and thyme.

6. Mix the mustard, wine/liquor, salt, pepper, and honey, then add to pan when chicken is almost done, and shake to deglaze anything stuck to the bottom and coat evenly. The liquid should all be absorbed, as this is not the sauce for the dish, just the flavouring.

7. For serving, top each cutlet with a spoonful of rhubarb, and garnish with a thyme sprig, and some scattered chopped mint and parsley leaves. Serve with the mint sauce alongside so it can be added to taste.

Mint sauce

• 1 cup mint leaves

• ½ cup flat leaf parsley

• 1 large serrano pepper, seeded

• 4 small cloves garlic

• 1 TB Dijon mustard

• 1 TB honey

• 1 TB gin or cachaça (optional)

• Salt and pepper to taste

• ¼ cup extra virgin olive oil

• ¼ cup water

Add the vegetables to food processor or blender and pulse until finely minced. Then add oil in thin stream. Add water as necessary to keep it from sticking and allow for smooth blending.

Notes

The original recipe calls for bone-in chicken pieces, which obviously takes a lot longer to cook. I like the freshness of using the thin cutlets and the resulting quick cook time.

Would be good with a nice white wine, but since I don’t really drink those, I would go for as good of a pinot noir as you can afford.


1. Skillet Chicken With Rhubarbby Melissa Clark

http://cooking.nytimes.com/recipes/1016577-skillet-chicken-with-rhubarb
INGREDIENTS

1 (5 1/2-pound) whole chicken, cut into eight pieces

1 tablespoon plus 1/2 teaspoon kosher salt, more as needed

1 teaspoon black pepper, more as needed

5 sprigs thyme, preferably lemon thyme

2 tablespoons extra-virgin olive oil

1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)

2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced

½ cup dry white wine

¾ pound fresh rhubarb, cut into 1/2-inch dice (3 cups)

1 tablespoon honey, or to taste

2 tablespoons unsalted butter, cut into pieces

2. Bobby Flay’s Pan-Roasted Chicken With Mint Sauce

by Sam Sifton

https://cooking.nytimes.com/recipes/1016604-bobby-flays-pan-roasted-chicken-with-mint-sauce

INGREDIENTS

4 bone-in, skin-on chicken breasts

Kosher salt to taste

2 tablespoons Spanish paprika

2 teaspoons ground cumin

2 teaspoons ground mustard

2 teaspoons ground fennel seed

1 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 cup fresh mint leaves

½ cup fresh parsley leaves

4 cloves garlic, peeled and roughlychopped

1 serrano chile, seeds removed androughly chopped

1 tablespoon honey

1 tablespoon Dijon mustard

½ cup extra-virgin olive oil

Kosher salt and freshly groundblack pepper.
Download The New York Times Cooking App on the App Store.

Advertisements

Rappie Pie (Chicken Potato Kugel)

This is a traditional Acadian recipe from Nova Scotia, which I slightly adapted to serve as the centerpiece for Yom Haatzmaut. In this form, it could easily pass as a traditional Jewish kugel or Israeli pashtida. 

Ingredients 

1 whole chicken

8 cups water

6-8 Potatoes 

1 large onion, trimmed with peel

1 large onion, peeled

1 large Carrot, peeled

1-2 stalks Celery, with leaves

2 parsnips

2 fresh bay leaves

Salt and pepper
Directions 

1. Cut chicken into pieces, reserving skin and fat

2. Cut the skin into small pieces, and render over low heat in small pan

3. boil chicken with veg to make well seasoned broth, until chicken is just cooked through. 

4. Debone chicken and cut into bite sized pieces

5. Add bones and trimmings back to stock pot and continue to simmer

6. Grate potatoes, 1 parsnip, 1 onion. squeeze out all water in cheesecloth or large strainer. Weight down so it drains completely. 

7. Add back broth to potatoes equal to volume of liquid that was drained. Stir well. Adjust amount of broth, should be slightly soupy but well incorporated, about 3 cups. 

8. Into greased baking pan, add half of the potatoes, spread chicken, then remainder of potatoes. Top with pieces of chicken skin and drizzle with about 2 TB of the rendered schmaltz. Slices of the boiled carrot and parsnip can also be added for decoration. 

9. Bake 45 minutes at 425°F, lower heat to 400°F and bake additional hour or until potatoes are cooked through, broth has been absorbed, and top is golden brown and pulling away from edges of pan. 
Serving

For a festive meal, serve the strained broth as first course, with challah to sop. The pie is both a main course and side dish, liven and lighten up the plate with a generous spoonful of Israeli salad dressed with lemon juice and garnished with flat parsley. Salt, pepper, and harissa should be provided to season to taste. 
Notes

1. The traditional recipe calls for buttering the dish, and topping with bacon or salt pork instead of chicken skin. 

2. Use PEI potatoes if you can get them, or other thin skinned northeastern potato. No need to peel unless you really want to. 

3. Use a pressure pot to speed up the soup making. 20 minutes under pressure is plenty 

4. Add extra chicken bones, wing tips, giblets, and feet to make a richer broth. Instead of a whole chicken, use 4-6 chicken leg quarters 

5. To make the grating easy, use food processor. Mine doesn’t have a grating disc, so I use either the julienne or fine shred disc, then pulse with blade in batches to break up the strands. This is the technique I use for making latkes. Works great, is super fast, and no skinned knuckles!

6. Butter and maple syrup are traditional condiments, but I don’t see it. 
Ref: https://www.justapinch.com/recipes/main-course/chicken/rappie-pie.html