INGREDIENTS:

1 1/4 cups all-purpose flour
1 tablespoon poultry seasoning
1 large egg
1 cup milk
1 fryer chicken (3 – 4 pounds), cut up
1/2 cup canola oil

 For The Honey-Rhubarb Sauce:

1/4 cup cornstarch
1 3/4 cups cold water, divided
1/2 cup packed brown sugar
1/2 cup honey
3 tablespoons low sodium soy sauce
1 1/2 cups chopped fresh or frozen rhubarb
2 tablespoons chopped onion
2 garlic cloves, peeled
1 tablespoon butter

DIRECTIONS:

Preheat oven to 400 degrees.

Combine flour and poultry seasoning in plastic bag.

In another bowl, whisk egg and milk together.

Place one piece at a time of chicken into plastic bag, then into egg mixture, coat again with flour mixture,then place on a plate.

Finish the remaining chicken.

In a large skillet, heat the oil over medium high heat.  Brown chicken on both sides.

Place in a greased 13×9 inch baking dish.

Bake uncovered until a thermometer inserted into a thigh reads 170 degrees, about 35 minutes.

Make the sauce while chicken bakes.

Combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth;  stir in brown sugar, honey and soy sauce.

Pulse rhubarb, onion, garlic and remaining water
in a food processor until blended.

Stir into cornstarch mixture.  Bring to a boil over medium heat;  cook and stir for about 2 -3 minutes.

Take off heat, add butter…stir to combine.

Pour over chicken, garnish with a sprinkle of scallions and parsley on top and serve.

One of Jean’s favorite ways to prepare a tasty salmon dinner for friends and family.

Try Jean Trebek’s Walnut Crusted Salmon Recipe Here