Rhubarb Brie Chicken

Description

Rhubarb is probably best known for its supporting role in strawberry-rhubarb pie. But this fascinating fruit takes on a new role in our Rhubarb Brie Chicken. Brie is the star of the show, rounding out the spices and tart rhubarb tones and unifying the flavors for a rich, mellow sauce. Tart rhubarb and sharp onions become sweet as they simmer in the sauce, which benefits from the Brie’s creamy goodness. The sauce is a wonderful complement to the blackened chicken, both in color and taste.
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Ingredients

At a glance
Cheeses
Brie
Course
Entree
Poultry
Soft-Ripened Cheeses
Makes
4
* 2 Tbs. Paprika
* 1 Tbs. Flour
* Pinch of ground black pepper
* Pinch of dried oregano
* Pinch of thyme
* 1 Tsp. salt
* Pinch of cayenne pepper
* 4 Large chicken legs with
* Thighs attached, trim
* Excess fat (31/2 lbs.)
* 2 Tbs. olive oil
* 2 Medium yellow onions
* Thinly sliced (3 cups)
* 2 Pounds rhubarb, cut into 1” pieces (31/2 cups)
* 1 Cup chicken broth
* 6 Large fresh bay leaves
* 8 Sprigs fresh thyme
* 3 Large garlic cloves, thinly sliced
* 6 Oz. Ile de France® Brie, room temperature, rind removed, cubed
* 1/4 Cup fresh parsley, chopped
* 2 Cups of cooked white and wild rice blend

Methods/steps

1 On a large plate, combine paprika, flour, black pepper, oregano, thyme, salt and cayenne pepper.

2 Press and coat chicken with spice blend to coat thoroughly and evenly. Set aside chicken. Discard remaining spice blend.

3 In a large, heavy-bottomed 5-qt. pot, heat oil. Add 2 pieces of chicken at a time, and brown each side 3 minutes. Remove and set aside.

4 Add onions to the pot. Cook, stirring occasionally, scraping bottom of pan to release bits, until onions are wilted and browned, about 10 minutes. Add rhubarb, broth, bay leaves, fresh thyme and garlic. Bring to a boil. Return chicken to the pot. Cover. Reduce heat to medium-low. Cook until chicken is cooked through, about 50 minutes. Remove chicken. Remove and discard bay leaves and thyme. Using a spoon, remove and discard surface oil.

5 Add cheese and parsley to pan. Stir until the cheese is melted. Drizzle some sauce on the chicken. Serve with rice and the sauce alongside it.

For a variation: While Brie is perfect for the part, an even richer, more buttery cheese such as St. André® would make a great understudy. Other stand-ins include slightly sweet, nutty Gruyère or Emmenthaler – either would complement both the spicy chicken and the sharp rhubarb. And, by the way, frozen rhubarb is a perfectly acceptable alternative to the fresh variety.

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