SKILLET CHICKEN WITH RHUBARB
Don’t let the greenish tint of this savory chicken dish dissuade you from trying it — it is so, so good. Good enough, in fact, to serve to company.
• 5 1/2-pound whole chicken, cut into 8 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
• 1/2 cup dry white wine
• 3/4 pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
• 1 tablespoon honey, or to taste
• 2 tablespoons unsalted butter, cut into pieces
Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
Reduce heat to medium. Stir in onion (white and light-green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.
— Melissa Clark, New York Times
“Don’t stop with shrimp” in this recipe, advise the editors of Sunset. “This sweet-and-sour barbecue sauce promises to be a summer staple, since it’s great on grilled pork chops and chicken, too.”
• 1/2 cup chopped rhubarb (preferably red rather than green)
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped garlic
• 1 tablespoon hoisin sauce
• 1/4 cup sugar
• 1 teaspoon reduced-sodium soy sauce
• 1 pound peeled and deveined medium shrimp (36 to 42 per pound)
• 1 green onion, thinly sliced diagonally
Heat a grill to high (450 to 550 degrees). In a medium saucepan over medium heat, cook rhubarb, ginger, garlic, hoisin, sugar, and 1/4 cup water. When rhubarb starts to break apart, about 3 minutes, whisk in soy sauce and transfer half the glaze to a small bowl.
Thread shrimp onto 4 metal skewers. Brush both sides of shrimp with glaze from pan. Grill shrimp, turning and basting generously as you go, until they’re opaque and grill marks appear, about 8 minutes total.
Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.
— Sunset magazine