LEMON CHICKEN with CRISPY RHUBARB

INGREDIENTS

Ingredients for the Chicken Marinade:

2 tbsp aged balsamic vinegar

1 tbsp high-quality Dijon mustard

1 tbsp honey

¼ cup extra virgin olive oil

2 cloves garlic, minced

½ tsp smoked paprika

½ tsp finely ground sea salt

½ tsp freshly cracked black pepper

¼ cup freshly squeezed lemon juice

2-3 rhubarb stalks, shaved/peeled (reserve shavings for topping)

For the Chicken and Crispy Rhubarb:

1 ½ pounds skinless boneless chicken thighs (about 5 small thighs)

1 lemon, sliced

Olive oil, as needed

Salt, to taste

Pepper, to taste

Optional: ¼ teaspoon lemon garlic seasoning or lemon pepper

1 red onion, sliced into sections

Pinch of fresh tarragon or thyme leaves for garnish

A brie wheel coated in breadcrumbs, pan-fried, and served with a sweet, tangy honey and black pepper glaze, paired with juicy oven-roasted grapes infused with thyme leaves.

Prepare the Marinade:

In a blender, combine balsamic vinegar, Dijon mustard, honey, olive oil, minced garlic, smoked paprika, salt, pepper, and lemon juice. Blend until smooth. Add the peeled rhubarb stalks to the blender and pulse until the stalks are finely incorporated into the marinade.

Marinate the Chicken:

Clean and trim the chicken thighs. Place them in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Let marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.

Cook the Chicken:

Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in an oven-safe skillet or cast iron pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear each thigh until golden, about 3 minutes per side. Pour the remaining marinade over the chicken. Arrange lemon slices atop the chicken thighs. Scatter the onions around the chicken and drizzle them with olive oil; season with salt and pepper.

Bake:

Transfer the skillet to the preheated oven and bake for 10 minutes. Meanwhile, toss the rhubarb shavings with a bit of olive oil, salt, pepper, and optional lemon garlic seasoning or lemon pepper. Add the rhubarb shavings to the skillet, spreading them around the chicken. Return to the oven and bake for an additional 15 minutes, or until the chicken is thoroughly cooked and the rhubarb is crispy.

Serve:

Once done, remove the skillet from the oven. Sprinkle with fresh tarragon or thyme. Serve the chicken hot, garnished with crispy rhubarb shavings and accompanied by the roasted red onions.