Lemon-Rhubarb Chicken

• 5 tablespoons olive oil, divided
• 2 tablespoons plus 1/4 cup chopped shallots
• 4 1/2 cups diced rhubarb, divided
• 1 tablespoon fresh lemon juice
• 2 teaspoons finely grated lemon peel, divided
• 1/4 cup (1/2 stick) butter
• 1/2 cup sliced unpeeled fresh ginger
• 3/4 cup sugar
• 6 tablespoons brandy
• 4 cups low-salt chicken broth
• 1 whole star anise
• 1 bay leaf
• 6 boneless chicken breast halves with skin

1. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 2 tablespoons chopped shallots and 2 cups rhubarb; saute until soft, about 5 minutes. Stir in lemon juice and 1 teaspoon lemon peel. Season with salt and pepper. Cool rhubarb stuffing.
2. Melt butter in heavy large saucepan over low heat. Add 21/2 cups rhubarb, 1/4 cup shallots, and ginger; saute until soft, about 10 minutes. Increase heat to high. Add sugar and brandy; boil 1 minute. Add broth, star anise, and bay leaf. Simmer over low heat until mixture is reduced to 2 cups, about 1 hour. Strain sauce, discarding solids in strainer. Stir 1/3 cup rhubarb stuffing into sauce. DO AHEAD
3. Preheat oven to 425u0b0F. Using fingertips, separate skin from flesh of chicken breasts, forming pocket. Place about 2 tablespoons rhubarb stuffing in pocket. Sprinkle chicken with salt and pepper. Heat 3 tablespoons oil in large skillet over medium-high heat. Working in 2 batches, add chicken breasts, skin side down, to skillet; cook until brown, about 7 minutes. Transfer chicken, skin side down, to roasting pan.
4. Roast chicken 10 minutes; baste with pan juices. Roast until cooked through, about 10 minutes longer. Transfer chicken to platter, sprinkle with 1 teaspoon lemon peel, and serve, passing sauce alongside.

olive oil, shallots, rhubarb, lemon juice, lemon peel, butter, fresh ginger, sugar, brandy, lowsalt, star anise, bay leaf, chicken breast

Taken from www.epicurious.com/recipes/food/views/lemon-rhubarb-chicken-237100 (may not work)