Cast Iron Chicken With Rhubarb Compote
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 Smart Chicken leg quarters or 6 Smart Chicken legs
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 5 large stalks rhubarb, diced
- 4 shallots, sliced
- ½ cup finely diced red onion
- ½ cup Champagne vinegar
- ½ cup sugar
- ¼ cup sweet chili sauce
- 1 tablespoon canola oil
- 1 cup sliced green onions
Rub the leg quarters or legs with olive oil, season with salt and pepper, and set aside. Separate about two thirds of the chopped rhubarb and combine in a mixing bowl with the shallot, red onion, Champagne vinegar, sugar, and sweet chili sauce. Stir and let rest for at least 20 minutes or up to an hour.
Preheat the oven to 400°F. Meanwhile heat a cast iron skillet to medium-high heat. Add the canola oil and sear the chicken to a nice golden brown color on all sides. Transfer to the preheated oven to finish cooking; chicken is done when its internal temperature registers 165°F on an instant-read thermometer.
Meanwhile, strain the liquid from the macerated rhubarb into a wide and shallow pan. Reduce over high heat until the liquid becomes thick, syrupy, and starts to bubble. Add the rhubarb mix and continue to cook on high to reduce the liquid quickly. (You want to cook the rhubarb as fast and quickly as possible to preserve the color and keep rhubarb as intact as possible.) Once the rhubarb compote becomes thick and syrupy again, add the green onions and set aside to let cool.
Serve the chicken with the compote drizzled over top or on the side.