Honey-rhubarb Chicken

The sauce on this chicken is like a sweet-tart spin on teriyaki. It’s just perfect for bringing to a spring potluck. Everyone who’s tried it raves about it!

—Rachel Beach, Whitley City, KY

Prep: 30 min. • Bake: 35 min. Makes: 6 servings

11/4 cups all-purpose flour 1 Tbsp. poultry seasoning 1 large egg

1 cup 2% milk 1 broiler/fryer chicken (3 to 4 lbs.), cut up 1/4 cup canola oil HONEY-RHUBARB SAUCE

1/4 cup cornstarch

13/4 cups cold water, divided 1/2 cup packed brown sugar 1/2 cup honey

3 Tbsp. soy sauce

11/2 cups chopped fresh or

frozen rhubarb

2 Tbsp. chopped onion 2 garlic cloves, peeled

1. Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, in flour mixture, then in egg mixture; coat again with flour mixture.

2. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish.

3. For sauce, combine cornstarch and 1¹ ₂ cups cold water in a large saucepan until smooth; stir in the brown sugar, honey and soy sauce. Pulse the rhubarb, onion, garlic and remaining ¹₄ cup water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken.

4. Bake, uncovered, until a thermometer in a thigh reads

170°, 35-40 minutes.

1 SERVING 639 cal., 25g fat (5g sat. fat), 114mg chol., 565mg sod., 70g carb. (43g sugars, 2g fiber), 34g pro.