Recipe by Izzy Knight
A traditional English dish
Top Review by Derf
Izzy, this chicken was really excellant!! I used 4 boneless, skinless breast halves and replaced the butter with olive oil. Also cut the sugar back just a bit to 2 ounces. There was almost too much sauce, but it was so delicious!! We ate half for dinner tonight and will have left overs for dinner tomorrow. It very much reminded me of my Mom's chicken, she used to make during rhubarb season. Thanks for posting a keeper! UPDATE: Izzy I had to come back and tell you, our stove was moved to put our new kitchen floor in and so we tried the left over rhubarb chicken and sauce cold for supper. Everyone should know, it was wonderfull!! Just as good cold as it was hot! Again, thank-you for posting, will be making this again soon.
- 9 ounces rhubarb, cut into 1/2 inch dice
- 3 ounces sugar
- 1 tablespoon cornflour
- 1 1⁄2 cups water
- 2 teaspoons lemon juice
- 4 large chicken quarters
- melted butter
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- Place the cornflour, sugar, rhubarb and water in a saucepan.
- Mix well then bring to the boil, stirring, over medium heat.
- Continue to cook for about 2 minutes, until clear and thickened.
- Remove from the heat, add lemon juice, mix well then set aside to cool.
- Place chicken in a shallow baking dish.
- Brush with butter and season with salt.
- Bake, uncovered for 30 minutes.
- Remove the chicken from the oven and spoon the rhubarb sauce over the top.
- Sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.