Makes: 4 servings
Prep Time: 25 minutes Baking Time: 1 hour Total Time: 1 hour 30 minutes
CHICKEN:
8 mixed chicken pieces, I prefer drumsticks and thighs
2 tsp garlic powder
salt and pepper to taste
1 egg
1 tbs water
3 tbs whole wheat flour
2 cups corn flakes, crushed or processed into crumbs
2 tbs vegetable oil
RHUBARB TOPPING:
2 stalks of rhubarb, stems trimmed and cut into a small dice
½ cup currants or yellow raisins
½ yellow onion, diced
1 clove garlic, minced
1 tbs fresh ginger, minced
1 tbs Dijon mustard
2 tbs brown sugar
½ cup white wine
⅛ tsp red pepper flakes
salt and pepper to taste
Instructions:
Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil.
Season both sides of the chicken with the garlic powder, salt and pepper. Whisk the egg and water together in a medium bowl. Mix the cornflake crumbs and whole wheat flour together in a separate bowl. Bread the chicken by dipping each piece into the egg batter, and then into the cornflake crumbs. Lay each piece, skin side up, onto the cookie sheet. Bake the chicken for one hour in the oven.
While the chicken is cooking, prepare the chutney. Heat a sauce pot over medium heat. Add a drizzle of vegetable oil and cook the rhubarb, currants, and onion for roughly 5 minutes. Add the garlic, ginger, mustard, and brown sugar. Mix well to incorporate. Add the white wine, reduce the heat to medium-low, and cook for a few minutes so the alcohol cooks out. Cover the pot and cook another 10 minutes. Season to taste with salt and pepper.
When the chicken has finished cooking, serve two pieces to each person. Top the chicken with roughly ⅓ cup rhubarb before serving.
