Chicken Rhubarb Entrée
adapted and created by Gisele Gaffney
The original recipe is from chow.com, and it
can be viewed here.
Gisele Gaffney's adapted recipe below can be downloaded as a pdf here.
Gisele Gaffney's adapted recipe below can be downloaded as a pdf here.
Ingredients:
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Instructions
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2. Reduce
the heat to medium and add the other tablespoon of oil, the
shallots, ginger, and cardamom. Season with salt and pepper, and
sauté until the shallots soften, about 2 minutes. Pour in the
sherry, scraping the bottom of the pot to release any browned bits,
and reduce the liquid by half, about 3 to 4 minutes. Add the
chicken stock, honey, and orange juice and stir to combine. Return
the chicken pieces and any accumulated juices to the pot, turn the
chicken to coat, and bring the mixture to a boil.
3. Reduce to a medium heat, and cook covered until the sauce is vigorously bubbling and it has reduced about a third (about 15 -20 minutes). Next, add 1 tablespoon of butter and cook it for about a minute. Next, add the rhubarb pieces between and around the chicken, and continue to cook until the rhubarb is can be easily cut with a knife, about 5 minutes.
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