"This dish is quintessentially French in execution, with a Northwest twist- rhubarb. The rhubarb melds with the butter, leeks, and onions to form a subtle tasty sauce."
1 T butter
1 leek, white part only, washed and chopped into 1/4-inch pieces
2 t butter
Half an onion, chopped into 1/4-inch pieces
6-inch stalk of fresh rhubarb, sliced 1/4 inch thick
2 T chicken broth or water
6 chicken breasts, boned, skinned, and cut into 1-inch pieces
Salt or granulated garlic to taste
Flour, for dredging chicken pieces
2 T butter
1 cup chicken broth
Salt and pepper to taste
2 T Triple Sec
Melt the 1 tablespoon butter in a small skillet over medium heat, and cook the leek until tender.
Melt the 2 teaspoons butter in another small skillet over medium heat, and cook the onion until lightly browned.
Place rhubarb slices in a small glass dish, add the 2 tablespoons chicken broth or water.
Cover and vent with plastic wrap, and microwave on HIGH 2 or 3 minutes, or until tender.
Put in blender or through ricer and puree.
Measure 1/2 cup of the rhubarb puree and mix together with the leek and onion to make rhubarb sauce. Set aside.
Season chicken pieces with salt (or sprinkle lightly with granulated garlic) and dredge in flour. Melt the 2 tablespoons butter in a large skillet over medium-high heat and cook chicken pieces until lightly browned.
Add rhubarb sauce and the 1 cup chicken broth. Season to taste with salt and pepper. Bring mixture to a boil, cover, and simmer 1 or 2 minutes, or until chicken is fully cooked and tender, but not rubbery. If sauce becomes to thick, add a bit more chicken broth.
When ready to serve, remove from heat and stir in the Triple Sec. Serve with or over rice or pasta with steamed vegetables.
This recipe was submitted by Francois Kissel from Maximilien In the Market, although he is no longer owner, his recipes live on through the new owners. Maximilien is a romantic little French restaurant in The Pike's Place Market and was Julia Child's favorite in Seattle.
While I love the saucy, tender chicken in this recipe, the rhubarb flavor is too subtle. I would have liked to taste more of the acidity from the rhubarb and seen more of its color. The Triple Sec added a nice sweetness though. I probably would not follow this recipe again... but would perhaps put my own twist on it.