Citron-Rabarber Kyckling

Ingredients for Lemon-Rhubarb Chicken

• 5 tablespoons olive oil, divided

• 2 tablespoons plus 30g chopped shallots

• 525g diced rhubarb, divided

• 1 matsked färsk citronsaft

• 2 teaspoons finely grated lemon peel, divided

• 60g (1/2 stick) butter

• 100g sliced unpeeled fresh ginger

• 150g sugar

• 6 tablespoons brandy

• 950ml low-salt chicken broth

• 1 whole star anise

• 1 bay leaf

• 6 boneless chicken breast halves with skin

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 2 tablespoons chopped shallots and 230g 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 1200g rhubarb, 30g 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 475ml , about 1 hour. Strain sauce, discarding solids in strainer. Stir 80ml 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 218°C. 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 45ml 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.

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