Ingredients for Baked Chicken And Rhubarb
- 1 cup chopped rhubarb
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 4 bone-in, skin-on chicken breasts
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Chicken And Rhubarb? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Chicken And Rhubarb
- In a medium saucepan, combine 1 cup chopped rhubarb, 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1/2 cup water.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
- Reduce heat to low and simmer for 2 minutes, stirring frequently, until the sauce is clear and thickened.
- Stir in 1 tablespoon of lemon juice.
- Remove from heat and set aside to cool completely.
- Preheat oven to 375°F (190°C).
- Place 4 bone-in, skin-on chicken breasts (or 8 chicken thighs, or pieces from one whole chicken) in a shallow baking dish.
- Brush the chicken with 2 tablespoons of melted butter and sprinkle with 1 teaspoon salt.
- Bake uncovered for 30 minutes.
- Pour the cooled rhubarb sauce evenly over the chicken.
- Sprinkle with 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
- Return to the oven and bake for another 20 minutes, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 5 minutes before spooning the sauce over and serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
46g
Fat
54g
Carbs
5g
