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Chicken with Rhubarb

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Chicken Smothered In Rhubarb


3 1/2 pound chicken, cut into 10 serving pieces
1 tablespoon flour
1/4 cup olive oil
1 pound rhubarb, cut into 1 1/2-inch pieces
2 medium onions, julienned
1 tablespoon minced garlic
1 bay leaf
Fresh thyme sprigs
1 cup white wine
3 tablespoons finely chopped parsley
Garnish: 2 cups cooked white rice, warm, 1 tablespoon finely chopped parsley 


In a mixing bowl, toss the chickens with Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper.

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by Dr. Radut