Best 12 Rhubarb Chicken Stew Recipes

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Rhubarb chicken stew is a delectable dish that combines the tangy flavor of rhubarb with the savory taste of chicken. This unique stew is a perfect example of how two seemingly disparate ingredients can come together to create a harmonious and flavorful meal. The rhubarb adds a bright and tart flavor to the stew, while the chicken provides a hearty and savory base. Whether you're looking for a comforting dish to warm you up on a cold night or a unique and flavorful meal to impress your guests, rhubarb chicken stew is sure to satisfy.

Here are our top 12 tried and tested recipes!

SKILLET CHICKEN WITH RHUBARB



Skillet Chicken With Rhubarb image

In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts. I call for a whole, cut-up chicken here, so you'll have the different parts to choose from at the table. (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead. Thighs and drumsticks work particularly well. This dish goes nicely with polenta, which also helps brighten the rather drab color of the brightly flavored sauce.

Provided by Melissa Clark

Categories     easy, weekday

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 (5 1/2-pound) whole chicken, cut into eight pieces
1 tablespoon plus 1/2 teaspoon kosher salt, more as needed
1 teaspoon black pepper, more as needed
5 sprigs thyme, preferably lemon thyme
2 tablespoons extra-virgin olive oil
1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
1/2 cup dry white wine
3/4 pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
1 tablespoon honey, or to taste
2 tablespoons unsalted butter, cut into pieces

Steps:

  • Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
  • Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
  • Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
  • Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
  • Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.

Nutrition Facts : @context http, Calories 1103, UnsaturatedFat 48 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 81 grams, SaturatedFat 23 grams, Sodium 1797 milligrams, Sugar 6 grams, TransFat 1 gram

EASY STEWED RHUBARB



Easy Stewed Rhubarb image

Make and share this Easy Stewed Rhubarb recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 20m

Yield 3 cs.

Number Of Ingredients 3

6 cups chopped rhubarb
1 cup granulated sugar (I only use 1/2 c. we like it very tart)
2 tablespoons water

Steps:

  • In large saucepan, combine all ingredients.
  • Cook over medium heat, stirring, until sugar is dissolved.
  • Reduce heat to medium low.
  • Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
  • Let cool.
  • Can be refrigerated up to 5 days.

Nutrition Facts : Calories 309.2, Fat 0.5, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 77.7, Fiber 4.4, Sugar 69.3, Protein 2.2

ROASTED CHICKEN WITH LEMON-GLAZED RHUBARB



Roasted Chicken With Lemon-Glazed Rhubarb image

A tangy rhubarb-lemon glaze gives roasted chicken a touch of sweetness and a deeply golden, crunchy skin. The rhubarb, which is cooked in the oven along with the chicken (but in a separate pan), becomes syrupy and soft, scented with thyme, coriander and fresh ginger. Some of the rhubarb mixture is brushed over the bird to help bronze its skin, while the rest makes a chutney-like condiment to serve alongside. If you have thin-skinned, mildly sweet Meyer lemons, you can skip the blanching in Step 3 and add the slices straight from the rhubarb pan. Regular lemons, especially those with a lot of the bitter white pith, really benefit from a brief blanch. This dish is wonderful over polenta or rice, which can absorb both chicken and rhubarb juices. Add a simple green salad (spinach is especially nice here), and dinner is done.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

2 1/2 teaspoons kosher salt, plus more as needed
1 1/2 teaspoons ground coriander
1 teaspoon finely grated lemon zest
3/4 teaspoon finely grated fresh ginger
1/2 teaspoon black pepper
1 large garlic clove, grated or minced
1 (3 1/2- to 4 1/2-pound) chicken, patted dry
3 thyme sprigs, plus more for garnish
1 medium red onion, halved and sliced 1/4-inch thick
Extra-virgin olive oil, for drizzling
Kosher salt, as needed
1/2 lemon
1 pound rhubarb, sliced crosswise 1/2-inch thick
1/2 cup granulated sugar
1 (2-inch) piece of fresh ginger, peeled and thinly sliced
1/2 teaspoon coriander seeds
3 thyme sprigs

Steps:

  • In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
  • Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
  • Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
  • In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
  • When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
  • Generously drizzle olive oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
  • Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
  • Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.

RHUBARB AND HONEY CHICKEN



Rhubarb and Honey Chicken image

The sauce on this honey chicken is like a sweet-tart spin on teriyaki. Everyone who has tried it raves about it-even my husband, who's not usually a rhubarb lover. -Rachel Beach, Whitley City, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
1 tablespoon poultry seasoning
1 large egg
1 cup 2% milk
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
HONEY-RHUBARB SAUCE:
1/4 cup cornstarch
1-3/4 cups cold water, divided
1/2 cup packed brown sugar
1/2 cup honey
3 tablespoons soy sauce
1-1/2 cups chopped fresh or frozen rhubarb
2 tablespoons chopped onion
2 garlic cloves, peeled

Steps:

  • Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture. , In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish., For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken., Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.

Nutrition Facts : Calories 639 calories, Fat 25g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 565mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 2g fiber), Protein 34g protein.

STEWED RHUBARB



Stewed Rhubarb image

This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 cups.

Number Of Ingredients 4

5 to 6 cups chopped fresh or frozen rhubarb
1 cup water
2 cups sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.

Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.

STEWED RHUBARB



Stewed Rhubarb image

Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 cup

Number Of Ingredients 3

10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups)
2/3 cup sugar, plus more to taste
2 tablespoons water

Steps:

  • Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
  • Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.

RHUBARB CURRY CHICKEN



Rhubarb Curry Chicken image

A sweet curry dish that goes great with rice.

Provided by suzy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h45m

Yield 4

Number Of Ingredients 8

4 cups chopped rhubarb
1 large orange, peeled and chopped
2 cups white sugar
2 teaspoons grated orange zest
½ cup water
1 tablespoon curry powder
1 teaspoon salt
4 skinless, boneless chicken breast halves

Steps:

  • Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
  • Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
  • Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
  • Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 112.1 g, Cholesterol 60.8 mg, Fat 2.9 g, Fiber 3.9 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 637.8 mg, Sugar 105.6 g

STEWED RHUBARB



Stewed rhubarb image

Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert

Provided by Sophie Godwin - Cookery writer

Time 15m

Number Of Ingredients 3

500g rhubarb , cut into inch long pieces
1 orange , zest and juice
100g caster sugar

Steps:

  • Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

Nutrition Facts : Calories 119 calories, Fat 0.1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

RHUBARB CHICKEN STEW



Rhubarb Chicken Stew image

Make and share this Rhubarb Chicken Stew recipe from Food.com.

Provided by Sara M.

Categories     Stew

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 11

4 chicken drumsticks
4 large carrots
200 g rhubarb
1 large onion
1 tablespoon gingerroot
2 tablespoons vegetable oil
1 garlic clove
1 teaspoon fresh chili pepper
2 cups water
salt
turmeric

Steps:

  • 1) slice and fry the onion in oil.
  • 2) add sliced garlic and fry until golden.
  • 3) add chicken, grated ginger, chopped chili, salt and turmeric.
  • 4) add sliced carrot.
  • 5) add sliced rhubarb.
  • 6) add water and bring to biol.
  • 7) reduce the temperature and let it cook for 40-60 min until the liquid is reduced to half a cup.
  • serve with rice.

Nutrition Facts : Calories 470.1, Fat 26.9, SaturatedFat 5.4, Cholesterol 118.3, Sodium 235.3, Carbohydrate 26.4, Fiber 7.2, Sugar 11.2, Protein 31.4

PAN ROASTED CHICKEN WITH RHUBARB



Pan Roasted Chicken with Rhubarb image

Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce for bonesless, skinless chicken breasts, imparting flavor to every bite.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 14

4 small boneless skinless chicken breast halves, patted dry (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions (from 1 large onion or 2 small)
2 tablespoons minced garlic (from 4 to 5 cloves)
4 teaspoons peeled minced ginger (from 2-inch piece)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 teaspoons sugar
3/4 cup low-sodium chicken broth
8 ounces rhubarb, halved if thick, cut into 2-inch pieces
1/2 cup chopped fresh cilantro, plus leaves for serving
Cooked rice or flatbread, for serving

Steps:

  • Preheat oven to 400°F. Season chicken with salt and pepper and dust with flour, tapping off excess. Heat a large oven proof skillet (preferably cast iron) over medium-high heat. Swirl in 2 tablespoons oil. Place chicken in skillet, skinned side down and cook until browned and easily releases from pan, about 4 minutes; flip and brown second side, about 2 minutes. Transfer to a plate.
  • Reduce heat to medium. Add remaining 1 tablespoon oil, onion, garlic, and ginger to pan. Season with salt and pepper and cook, stirring frequently, until onions are translucent, about 3 minutes. Add cumin, turmeric, and sugar and cook until fragrant, 30 seconds. Stir in broth and rhubarb and bring to a boil on top of stove.
  • Nestle chicken back into pan. Transfer to oven and roast until chicken is cooked through, about 10 minutes. If rhubarb is still underdone, remove chicken to a plate, tent with foil and return pan to oven until rhubarb is just tender, 3 to 4 minutes. (Be careful, it's easy to overcook rhubarb and you don't want it to completely fall apart.) Stir in cilantro, then return chicken to pan, turning to coat in sauce. Serve chicken and sauce over rice or with flatbread, sprinkled with more cilantro.

CHICKEN THIGHS IN RHUBARB SAUCE



Chicken Thighs in Rhubarb Sauce image

This is one of my favorite savory dishes with rhubarb - the sauce is fruity yet peppery.

Provided by Marianne

Categories     Meat and Poultry Recipes     Chicken

Time 2h5m

Yield 4

Number Of Ingredients 14

4 chicken leg quarters, cut into thighs and drumsticks
salt to taste
2 tablespoons olive oil
2 red onions, thinly sliced
6 cloves garlic, minced
2 teaspoons ground turmeric
½ tablespoon freshly ground black pepper, or more to taste
½ teaspoon red pepper flakes, or more to taste
1 (14.5 ounce) can diced tomatoes
1 pound rhubarb, peeled and chopped
4 tablespoons honey, or more to taste
3 tablespoons lime juice, or to taste
1 tablespoon saffron
2 ½ cups chicken broth, or as needed

Steps:

  • Season chicken pieces with salt.
  • Heat olive oil in a deep skillet over medium heat. Cook chicken until browned on all sides, 5 to 10 minutes. Remove and set aside.
  • Add onions to the skillet; cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with turmeric, black pepper, and red pepper flakes and cook for 1 minute. Add tomatoes and cook until lightly reduced, about 5 minutes. Add rhubarb, honey, lime juice, and saffron; mix well. Return chicken to the skillet.
  • Pour in chicken broth. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until chicken is very tender, 1 1/2 to 2 hours. Season with salt.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 36 g, Cholesterol 108.8 mg, Fat 17.1 g, Fiber 4.6 g, Protein 34.1 g, SaturatedFat 3.6 g, Sodium 1037.5 mg, Sugar 24.4 g

LEMON-RHUBARB CHICKEN



Lemon-Rhubarb Chicken image

Categories     Chicken     Ginger     Roast     Sauté     Lemon     Brandy     Spring     Summer     Rhubarb     Shallot     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

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

Steps:

  • Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 2 tablespoons chopped shallots and 2 cups rhubarb; sauté until soft, about 5 minutes. Stir in lemon juice and 1 teaspoon lemon peel. Season with salt and pepper. Cool rhubarb stuffing.
  • Melt butter in heavy large saucepan over low heat. Add 21/2 cups rhubarb, 1/4 cup shallots, and ginger; sauté until soft, about 10 minutes. Increase heat to high. Add sugar and brandy; boil 1 minute. Add broth, star anise, and bay leaf. Simmer over low heat until mixture is reduced to 2 cups, about 1 hour. Strain sauce, discarding solids in strainer. Stir 1/3 cup rhubarb stuffing into sauce. DO AHEAD Stuffing and sauce can be made 2 days ahead. Cover each separately and chill. Rewarm sauce before using.
  • Preheat oven to 425°F. Using fingertips, separate skin from flesh of chicken breasts, forming pocket. Place about 2 tablespoons rhubarb stuffing in pocket. Sprinkle chicken with salt and pepper. Heat 3 tablespoons oil in large skillet over medium-high heat. Working in 2 batches, add chicken breasts, skin side down, to skillet; cook until brown, about 7 minutes. Transfer chicken, skin side down, to roasting pan.
  • Roast chicken 10 minutes; baste with pan juices. Roast until cooked through, about 10 minutes longer. Transfer chicken to platter, sprinkle with 1 teaspoon lemon peel, and serve, passing sauce alongside.

Tips:

  • Choose the right rhubarb: Select firm, tender stalks with deep red or pink coloring. Avoid stalks that are wilted, bruised, or have brown spots.
  • Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1-inch pieces.
  • Don't overcook the rhubarb: Rhubarb cooks quickly, so be careful not to overcook it. Overcooked rhubarb will become mushy and lose its tart flavor.
  • Add sweetness to balance the tartness: Rhubarb can be quite tart, so you may want to add a bit of sweetness to balance it out. You can do this by adding sugar, honey, maple syrup, or fruit juice.
  • Use fresh herbs and spices: Fresh herbs and spices can help to enhance the flavor of rhubarb. Some good choices include thyme, rosemary, sage, ginger, and cinnamon.
  • Experiment with different cooking methods: Rhubarb can be cooked in a variety of ways, including roasting, baking, stewing, and sautéing. Try different methods to see what you like best.

Conclusion:

Rhubarb is a versatile ingredient that can be used in a variety of dishes, both sweet and savory. Its tart flavor pairs well with many other ingredients, making it a great choice for jams, jellies, pies, cakes, and even main courses. With its beautiful color and unique flavor, rhubarb is a surefire way to add some excitement to your next meal.

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