Ingredients
- 5 tablespoons olive oil, divided
- 2 tablespoons plus 1/4 cup chopped shallots
- 4 1/2 cups diced rhubarb, divided
- 1 tablespoon fresh lemon juice
- 2 teaspoons finely grated lemon peel, divided
- 1/4 cup (1/2 stick) butter
- 1/2 cup sliced unpeeled fresh ginger
- 3/4 cup sugar
- 6 tablespoons brandy
- 4 cups low-salt chicken broth
- 1 whole star anise
- 1 bay leaf
- 6 boneless chicken breast halves with skin
Description
Here, Rhubarb Becomes A Sweet-tart Stuffing And Sauce For Roast Chicken. Serve With Steamed Jasmine Rice.
Bon Appetit Magazine
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