Roasted chicken with rhubarb and tarragon

Roasted chicken with rhubarb and tarragon

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Rhubarb is a vegetable and, furthermore, great with savoury dishes because it is so sour. I break it up with a little sugar, but I really enjoy the sour flavour with the sweet chicken meat. We have a traditional Danish recipe for chicken and rhubarb compote called kylling Danoise. In the 1800s it was very fashionable to name dishes after something French.

Ingredients

Quantity Ingredient
1 organic or free-range chicken
2 shallots
3 garlic cloves, halved
10 tarragon sprigs
500g rhubarb
50g caster sugar
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
new potatoes
green salad

Method

  1. Preheat the oven to 200ºC.
  2. Cut the chicken into 8 pieces, and the shallots into wedges. Put the chicken pieces in an ovenproof dish with the shallot wedges, garlic and tarragon. Sprinkle with salt and pepper and roast in the oven for 30 minutes.
  3. Meanwhile, cut the rhubarb into 2-cm chunks and mix with the sugar in a bowl. Take the chicken out of the oven after its 30 minutes of roasting and place the rhubarb around and under the chicken. Put back in the oven and roast for another 20 minutes. Check to see if the chicken is done (test the thickest part of thigh; if the juices run clear it is cooked) and if not roast for 5–10 minutes more. Serve with new potatoes and a green salad.
Tags:
Scandinavian
Danish
Swedish
comfort food
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