Recipe
Orange Thyme Chicken with Rhubarb Compote and Mashed Potatoes
Prep Time: 20 min
Cook Time: 30 min
Serves: 6
This savoury chicken is best made at the height of rhubarb season, when the vibrant pink hue will pop on the plate.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
6
bone-in, skinless chicken breasts
1 tbsp (15 mL)
black pepper, freshly ground
1/4 tsp (1.25 mL)
salt
2 tbsp (30 mL)
frozen orange juice concentrate, thawed
1 tsp (5 mL)
orange zest, freshly grated
1 tbsp (15 mL)
thyme, fresh, minced
1 tbsp (15 mL)
extra virgin olive oil
3 tbsp (45 mL)
balsamic vinegar
1/2 cup (125 mL)
brown sugar
1 tbsp (15 mL)
ginger, minced
1/2 cup (125 mL)
onions, minced
2 cups (500 mL)
rhubarb, fresh or frozen, cut into ½ inch (1.25 cm) pieces
6
red potatoes, with skin
1/4 cup (60 mL)
1% milk
1 tbsp (15 mL)
butter
3
cloves garlic, whole
6
sprigs thyme, fresh, for garnish
Instructions
1
Preheat oven to 350°F (175°C).
2
Make glaze by adding pepper, salt, orange juice concentrate, thyme and olive oil to a medium sized bowl and stirring ingredients. You can also add some grated orange zest for added flavour (if desired).
3
Arrange skinless breasts bone side down in a baking dish and top with glaze. Bake in oven for approximately 45 minutes or until browned and cooked through and internal temperature reaches 165°F (74°C). Baste with pan juices twice during baking.
4
Make rhubarb compote while chicken is baking by combining vinegar, brown sugar, ginger, rhubarb and onion in saucepan. Bring to a boil and reduce heat and simmer 20 minutes. Turn off heat and sit to cool.
5
Make mashed potatoes by cutting potatoes into four and cooking in plenty of water with the whole garlic. Remove from heat and mash potatoes and garlic with butter and milk.
6
To serve place chicken breast on mound of mashed potatoes and drizzle rhubarb compote around edges of dish. Garnish with fresh sprig of thyme.