chicken thighs, breasts, or a whole, cut-up chicken (about 3 lbs.)
1/4 cup butter, melted
2 cups chopped rhubarb
1/3 cup sugar
1 Tblsp. cornstarch
1 cup water
1 tsp. lemon juice (optional)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Pre-heat oven to 375 degrees
Put butter into a 9 X13 inch casserole dish and put into the oven to melt.
Trim chicken pieces if needed, roll them in melted butter and arrange skin side up in baking dish. Sprinkle with salt. Return dish to oven and bake chicken for 30 minutes.
In a small saucepan, combine the rhubarb, sugar, cornstarch, and water.
Cook over medium heat, stirring until the mixture comes to a boil.
Continue stirring and simmer, just until thickened, about 2 minutes.
Rhubarb continues to cook in the oven so it doesn’t have to be completely tender.
Remove from heat and add lemon juice if desired, stir in cinnamon and nutmeg.
After 30 minutes, drain excess fat from chicken. No need to drain it all, leave some of the butter and flavor. Spoon rhubarb sauce over chicken.
Return chicken to the oven and cook for 20 minutes more.
Serve chicken with rhubarb sauce.
~ This is yummy and good for the budget, easily doubled! Leftovers are great.
~ I like rhubarb, 2½ cups rhubarb with ½ cup of water, just a pinch more sugar gives it a bit richer ‘rhubarb’ sauce.
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