# Rhubarb Chicken with Summer Vegetables, Fried Artichokes, Parsnip Fries & Broiled Apricots > Crisp artichokes and deeply savory vegan XO open a summer dinner of browned chicken, tart rhubarb, soft onions, and roasted squash and turnips. Golden parsnip fries catch the pan juices, followed by broiled apricots, fresh berries and cherries, tangy lemon kefir, and crunchy cacao nibs. - URL: https://www.chezjk.com/recipes/leftover-feast-fried-artichokes-with-vegan-xo-chicken-braised-with-rhubarb-squas - Author: Jonathan Katzman - Cooked and photographed: 2023-07-09 - Recipe updated: 2026-10-23 - Serves: 2 servings ![Rhubarb Chicken with Summer Vegetables, Fried Artichokes, Parsnip Fries & Broiled Apricots](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F13a7e5323cf82c32.jpg) ## Fried Artichokes with Vegan XO Cooking the artichokes until tender before frying gives them creamy hearts and crisp, ruffled edges. A little concentrated XO supplies plenty of savory depth. ### Ingredients - 4 medium artichokes - 1 lemon, divided - 4 tablespoons ghee, plus more if needed for shallow frying - 2 tablespoons Noma Projects vegan XO - 1 tablespoon roughly chopped flat-leaf parsley - to taste fine salt and flaky salt ### Instructions 1. Prepare a bowl of cold water with the juice of half the lemon. Remove the artichokes' tough outer leaves, cut away the upper tough portions, and peel the stems. Quarter lengthwise and remove the fuzzy chokes. Keep the trimmed pieces in the lemon water. 2. Steam the artichokes for 15–20 minutes, until a knife slips easily into the hearts without the pieces falling apart. Drain, spread on a towel, and let surface moisture evaporate thoroughly. 3. Heat the ghee in a wide skillet over medium-high heat to form a shallow layer. Add the dry artichokes in one layer, working in batches. Fry for 6–10 minutes total, turning gently, until the cut surfaces are golden and the leaf edges crisp. 4. Drain briefly on a rack and season lightly with salt. Spoon the XO over the artichokes immediately before serving, scatter with parsley, and offer the remaining lemon in wedges. ### Notes - Previously steamed artichokes work especially well: dry them thoroughly before frying. Do not add wet artichokes to hot fat. - Taste the XO before adding much salt; serve any extra alongside rather than coating every crisp surface. ## Chicken with Rhubarb and Soft Onions Rhubarb softens into the chicken juices and balances the sweetness of cooked onions. Keeping the chicken skin above the braising liquid preserves some of its browned texture. ### Ingredients - 2 large bone-in, skin-on chicken thighs, about 1 pound total - 3/4 teaspoon fine salt, divided, plus more to taste - 1/4 teaspoon freshly ground black pepper - 1 tablespoon ghee - 1 medium red onion, cut into thick wedges - 1 garlic clove, thinly sliced - 4 ounces rhubarb, cut into 1-inch pieces - 1/2 cup unsalted chicken stock - 1 tablespoon chopped flat-leaf parsley ### Instructions 1. Pat the chicken dry and season with 1/2 teaspoon salt and the pepper. Heat the oven to 425°F. 2. Heat the ghee in an ovenproof skillet over medium heat. Add the thighs skin-side down and cook for 8–10 minutes, until the skin is deeply golden and releases readily. Turn and cook for 2 minutes, then transfer to a plate. 3. Leave about 1 tablespoon fat in the skillet. Add the onion and remaining 1/4 teaspoon salt; cook for 6–8 minutes, turning occasionally, until softened with browned edges. Add the garlic and stir for 30 seconds. 4. Add the rhubarb and stock, scraping up the browned bits. Nestle the chicken skin-side up among the onions, keeping the skin above the liquid. 5. Roast uncovered for 20–25 minutes, until the thickest part of each thigh reaches at least 165°F without touching bone; 175–185°F gives thighs a more tender texture. 6. Rest the chicken for 5 minutes. If the juices are watery, simmer them on the stovetop for a few minutes while the chicken rests. Taste for salt, then spoon the rhubarb and onions around the chicken and finish with parsley. ### Notes - If the rhubarb is unusually sharp, stir up to 1 teaspoon honey into the finished juices; retain a distinctly tart finish. - For cooked leftover chicken, soften the onions and rhubarb first, then add the chicken and enough stock to keep the pan moist. Cover and reheat gently to 165°F, uncovering at the end to reduce the juices. ## Roasted Summer Squash and Tokyo Turnips Starting the turnips first lets them become tender without overcooking the summer squash. A hot, uncrowded tray gives the vegetables browned edges rather than a steamed texture. ### Ingredients - 6 ounces Tokyo turnips, trimmed and halved or quartered - 8 ounces small yellow and green summer squash, cut into 1/2-inch rounds - 1 1/2 tablespoons olive oil, divided - 1/3 teaspoon fine salt, plus more to taste - to taste freshly ground black pepper - 1 teaspoon lemon juice - 1 tablespoon chopped flat-leaf parsley ### Instructions 1. Heat the oven to 425°F. Toss the turnips with 1/2 tablespoon olive oil and a little of the salt. Place cut-side down on a sheet pan and roast for 10 minutes. 2. Toss the squash with the remaining olive oil, salt, and pepper. Add to the tray in a single layer, leaving space between the pieces. 3. Roast for another 15–20 minutes, turning the squash once, until the turnips are tender and the squash has browned edges but still holds its shape. 4. Finish with lemon juice and parsley. Taste for salt and serve beside the chicken. ## Roasted Parsnip Fries Slender, evenly cut batons roast quickly, developing caramelized edges around a tender center. Keeping them away from the chicken juices until serving preserves their texture. ### Ingredients - 12 ounces parsnips, peeled - 1 1/2 tablespoons olive oil - 1/4 teaspoon fine salt - to taste freshly ground black pepper and flaky salt ### Instructions 1. Heat the oven to 425°F. Cut the parsnips into roughly 1/3-inch-thick batons, removing any tough, woody cores from large specimens. 2. Toss with olive oil, fine salt, and pepper. Spread over a metal sheet pan in one uncrowded layer. 3. Roast for 25–35 minutes, turning after about 15 minutes, until tender inside and golden brown along the edges. Remove thinner pieces early if necessary. 4. Finish with a little flaky salt and serve hot. ### Notes - Parsnips brown faster than potatoes because of their natural sugars; check frequently during the final 10 minutes. ## Broiled Apricots with Berries, Cherries, Cacao Nibs and Lemon Kefir Broiling concentrates the apricots while leaving the berries and cherries fresh provides a cool contrast. Tangy cultured dairy and bitter cacao nibs keep the dessert balanced. ### Ingredients - 4 ripe but firm apricots, halved and pitted - 1 teaspoon honey - 1/2 cup blueberries - 6 sweet cherries, pitted - 1/2 cup thick lemon kefir cultured dairy, preferably Achadinha - 2 tablespoons cacao nibs ### Instructions 1. Set a rack about 5 inches below the broiler and preheat the broiler. Place the apricots cut-side up in a small broiler-safe metal pan. 2. Brush the cut surfaces very lightly with honey. Broil for 4–7 minutes, watching closely, until the surfaces blister in spots and the fruit is tender but not collapsing. 3. Let the apricots cool until warm rather than piping hot. Divide between two bowls with the blueberries and pitted cherries. 4. Add a generous spoonful of lemon kefir to each bowl and scatter the cacao nibs beside and over it. ### Notes - If lemon kefir is unavailable, mix thick plain kefir or strained yogurt with finely grated lemon zest and a little honey to taste. Thin drinking kefir will pool rather than hold the pictured spoonful. - For very sweet apricots, omit the honey and broil them plain. ## Overall Timing / Workflow The chicken, vegetables, and fries share a 425°F oven. Artichokes can be steamed ahead, then fried for the first course while the main finishes. ### Instructions 1. 0:00 — Heat the oven to 425°F. Trim and steam the artichokes, then spread them out to dry. Prepare the remaining vegetables and season the chicken. 2. 0:20 — Start searing the chicken. Put the parsnip fries and turnips in the oven on separate trays or well-separated areas of a large tray. 3. 0:30 — Add the squash to the turnip tray. Finish the onion-rhubarb mixture and transfer the chicken skillet to the oven. Rotate trays as needed for even browning. 4. 0:40 — Fry the thoroughly dried artichokes and serve them immediately with XO and parsley. Check the roasting vegetables and remove them as they become ready. 5. 0:55 — Check the chicken temperature. Rest it when done and reduce the pan juices if needed. Briefly return the fries to the oven if they need refreshing, then serve the main. 6. After the main — Switch the oven to broil, cook the apricots, and assemble dessert with the cold fruit, kefir, and cacao nibs. ### Notes - Allow about 75–90 minutes from raw ingredients, depending on artichoke size and oven capacity. The artichokes and chicken can be cooked ahead to shorten the final service. ## Plating Serving the crisp starter separately and keeping the fries clear of the sauce preserves the meal's contrasting textures. ### Instructions 1. Arrange the artichokes loosely on a small shared platter. Spoon XO across part of the pile, leaving some edges bare, and scatter with parsley. 2. Place a chicken thigh on each main plate and spoon the soft onions, rhubarb, and reduced juices around it. Set the squash and turnips alongside, with the parsnip fries on a dry area of the plate. 3. For dessert, group the apricot halves to one side of each bowl, with blueberries and cherries beside them. Add the lemon kefir and finish with a crescent of cacao nibs. ## Leftover Path Moist chicken reheats best gently in its juices, while crisp vegetables need dry heat. Keeping the dessert elements separate prevents the nibs from softening. ### Instructions 1. Refrigerate cooked food within 2 hours in shallow containers. Keep chicken and its sauce together; store artichokes, roasted vegetables, fries, fruit, kefir, and cacao nibs separately. 2. Use cooked chicken and vegetables within 3–4 days of their original cooking date. Making dinner from leftovers does not restart that storage window. 3. Reheat chicken covered with its juices and a splash of water or stock until it reaches 165°F. Refresh fries and un-sauced artichokes in a 400°F oven for 8–12 minutes, checking for scorching. 4. Serve leftover broiled apricots cold or gently warmed, adding fresh fruit, kefir, and cacao nibs only at serving. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.