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.


• 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)


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.


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


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



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.
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