Crispy chicken with rhubarb sauce

Crispy chicken with rhubarb sauce

Total: 3 hr 20 min. | Active: 45 min.
lactose-free, Low Carb
Nutritional value / person: 667 kcal
, Fat: 42 g
, Carbohydrate: 20 g
, Protein: 49 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Salt the chicken

8 chicken thighs (boneless)
½ tsp salt


1 kg white asparagus, peeled, halved lengthwise
6 spring onions incl. green parts, cut into approx. 2 cm pieces
2 bunches radishes, quartered
3 tbsp olive oil
1 ¼ tsp salt

Rhubarb sauce

1 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
250 g rhubarb, sliced
2 tbsp white balsamic vinegar
½ dl chicken bouillon
1 ½ tbsp sugar
½ tsp salt
a little pepper

To fry the chicken

½ tsp salt
a little pepper
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How it's done

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Salt the chicken

Salt the skin side of the chicken, place the chicken on a plate (skin side up), place in the fridge for approx. 2 hrs.


Mix the vegetables, oil and salt on a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200°C. Keep warm in the switched-off oven.

Rhubarb sauce

Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the rhubarb and cook for approx. 2 mins. Pour in the balsamic and reduce a little. Add the stock, sugar, salt and pepper, cover and simmer for approx. 10 mins.

To fry the chicken

Pat the chicken dry. Place the chicken in a non-stick frying pan (skin side down), season, heat gently and fry for approx. 15 mins. until crispy, turn and fry for a further 10 mins. Serve the chicken with the vegetables and rhubarb sauce.

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