Name: Rhubarb Chicken With Confit Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 whole chicken; 500 g (1.1 lbs) rhubarb, sliced; 4 carrots, sliced; 3 onions, quartered; 2 garlic bulbs, halved; 7 tbsp butter; 3 tbsp olive oil; 4 tbsp cooking oil (or olive oil); 4 dl (1¾ cups) chicken stock; 1 orange; 3 tbsp honey; 2 sprigs rosemary; 6 sprigs thyme; Black pepper, to taste; Salt, to taste; 1 kg (2.2 lbs) small potatoes, skin on; 2 sprigs rosemary; 6 sprigs thyme; 1 garlic bulb, halved; 1 tsp black peppercorns; ≈ 1 liter (4¼ cups) olive oil

Ingredients

Scale

Rhubarb Chicken

1 whole chicken
500 g (1.1 lbs) rhubarb, sliced
4 carrots, sliced
3 onions, quartered
2 garlic bulbs, halved
7 tbsp butter
3 tbsp olive oil
4 tbsp cooking oil (or olive oil)
4 dl (1¾ cups) chicken stock
1 orange
3 tbsp honey
2 sprigs rosemary
6 sprigs thyme
Black pepper, to taste
Salt, to taste

Confit Potatoes

1 kg (2.2 lbs) small potatoes, skin on
2 sprigs rosemary
6 sprigs thyme
1 garlic bulb, halved
1 tsp black peppercorns
≈ 1 liter (4¼ cups) olive oil

Cook Mode Prevent your screen from going dark

Instructions

Use kitchen scissors to spatchcock the chicken, cutting along both sides of the backbone and removing it completely. Cut off the tips of the wings and lay the chicken out flat, skin side up.
Rub the chicken with 3 tbsp olive oil and season well with salt and black pepper on all sides.
Carefully loosen the skin over the breasts and thighs with your fingers, taking care not to tear the skin. Place 4 tbsp of butter under the skin.
Place the carrots, onions, and halved garlic bulbs in a roasting tray. Pour over the cooking oil and add the chicken stock.
Place a rack over the vegetables and lay the spatchcocked chicken flat on the rack.
In an oven-safe dish, add the potatoes along with rosemary, thyme, halved garlic bulb, and black peppercorns.
Pour olive oil over the potatoes until they are completely submerged.
Roast the chicken and cook the potatoes in the oven at 200°C (400°F) for 1 hour. Place the chicken in the middle of the oven and the confit potatoes in the lower part.
While the chicken and potatoes are roasting, prepare the rhubarb sauce. Melt 2 tbsp of butter in a pot. Add the sliced rhubarb, the orange zest (cut into thin slices), and the juice of the orange. Add the honey, rosemary, and thyme.
Cover with a lid and let the rhubarb mixture simmer gently until the rhubarb breaks down completely and becomes soft and mushy, stirring occasionally.
Strain the rhubarb sauce through a fine mesh strainer.
When the chicken and potatoes are done, allow the potatoes to cool slightly in the oil. Wrap the chicken loosely in aluminium foil to rest.
Strain the roasting juices from the tray. Skim off the top layer of oil with a spoon.
Let the roasting juices simmer and reduce until slightly thickened. Add the rhubarb sauce and simmer further if you want the sauce thicker. You can also thicken the sauce with some flour, if you want. Adjust the salt to taste.
Remove the sauce from the heat and whisk in 1 tbsp of butter to make it extra glossy.
Serve the chicken with the confit potatoes and rhubarb sauce. Optionally, add a fresh salad on the side. Enjoy!

Prep Time: 30 minutes
Cook Time: 1 hour