Crispy chicken with rhubarb sauce
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 8chicken thighs
- ½ tspsalt
- 1 kgwhite asparagus
- 6spring onions incl. green parts
- 2 bunchesradishes
- 3 tbspolive oil
- 1 ¼ tspsalt
- 1 tbspolive oil
- 1shallot
- 2garlic cloves
- 250 grhubarb
- 2 tbspwhite balsamic vinegar
- ½ dlchicken bouillon
- 1 ½ tbspsugar
- ½ tspsalt
- a littlepepper
- ½ tspsalt
- a littlepepper
Instructions
Step 1
Salt the chickenStep 2
Salt the skin side of the chicken, place the chicken on a plate (skin side up), place in the fridge for approx. 2 hrs.Step 3
VegetablesStep 4
Mix the vegetables, oil and salt on a baking tray lined with baking paper.Step 5
To roastStep 6
Approx. 35 mins. in the centre of an oven preheated to 200°C. Keep warm in the switched-off oven.Step 7
Rhubarb sauceStep 8
Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the rhubarb and cook for approx. 2 mins. Pour in the balsamic and reduce a little. Add the stock, sugar, salt and pepper, cover and simmer for approx. 10 mins.Step 9
To fry the chickenStep 10
Pat the chicken dry. Place the chicken in a non-stick frying pan (skin side down), season, heat gently and fry for approx. 15 mins. until crispy, turn and fry for a further 10 mins. Serve the chicken with the vegetables and rhubarb sauce.