Easy Recipe Finder
Recipe Feeder
When you think of rhubarb, typically strawberries and dessert come to
mind. But rhubarb is actually a vegetable, and deserves a role in
savory applications as well. This braised chicken dish is sweet with
a touch of honey, but it's mostly sour thanks to rhubarb's distinctive
tart flavor. Adding the rhubarb toward the end of the cooking time
keeps its flavor and texture intact.
INGREDIENTS
8 bone-in, skin-on chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium shallots, finely chopped
2 tablespoons finely chopped fresh ginger
1 teaspoon ground cardamom
1/2 cup dry sherry
1 cup low-sodium chicken stock
1/4 cup honey
1/4 cup freshly squeezed orange juice
1 pound rhubarb stalks, medium dice
INSTRUCTIONS
Heat the oven to 375°F and arrange a rack in the middle. Pat chicken
dry with paper towels, and then season generously with salt and
pepper.
Heat oil in a large, heavy-bottomed, ovenproof pot over medium-high
heat until shimmering. Place half of the chicken thighs in the pot,
skin side down, and cook until golden brown, about 5 minutes. Flip
and cook the second side until golden brown, about 4 minutes more.
Transfer thighs to a plate and repeat with remaining chicken.
Reduce heat to medium and remove all but 2 tablespoons of fat from the
pot. Add shallots, ginger, and cardamom, season with salt and pepper,
and sauté until shallots soften, about 2 minutes. Pour in sherry,
scraping the bottom of the pot to release any browned bits, and reduce
the liquid by half, about 3 to 4 minutes. Add chicken stock, honey,
and orange juice and stir to combine. Return chicken pieces and any
accumulated juices to the pot, turn to coat, and bring to a boil (the
chicken pieces should be skin side up).
Place the pot in the oven and cook until the sauce is vigorously
bubbling around the sides and the chicken, when cut with a knife, is
no longer pink, about 35 minutes. Remove from the oven, scatter
rhubarb pieces between and around the chicken, and return the pot to
the oven until the rhubarb is knife tender, about 15 minutes more.
mind. But rhubarb is actually a vegetable, and deserves a role in
savory applications as well. This braised chicken dish is sweet with
a touch of honey, but it's mostly sour thanks to rhubarb's distinctive
tart flavor. Adding the rhubarb toward the end of the cooking time
keeps its flavor and texture intact.
INGREDIENTS
8 bone-in, skin-on chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium shallots, finely chopped
2 tablespoons finely chopped fresh ginger
1 teaspoon ground cardamom
1/2 cup dry sherry
1 cup low-sodium chicken stock
1/4 cup honey
1/4 cup freshly squeezed orange juice
1 pound rhubarb stalks, medium dice
INSTRUCTIONS
Heat the oven to 375°F and arrange a rack in the middle. Pat chicken
dry with paper towels, and then season generously with salt and
pepper.
Heat oil in a large, heavy-bottomed, ovenproof pot over medium-high
heat until shimmering. Place half of the chicken thighs in the pot,
skin side down, and cook until golden brown, about 5 minutes. Flip
and cook the second side until golden brown, about 4 minutes more.
Transfer thighs to a plate and repeat with remaining chicken.
Reduce heat to medium and remove all but 2 tablespoons of fat from the
pot. Add shallots, ginger, and cardamom, season with salt and pepper,
and sauté until shallots soften, about 2 minutes. Pour in sherry,
scraping the bottom of the pot to release any browned bits, and reduce
the liquid by half, about 3 to 4 minutes. Add chicken stock, honey,
and orange juice and stir to combine. Return chicken pieces and any
accumulated juices to the pot, turn to coat, and bring to a boil (the
chicken pieces should be skin side up).
Place the pot in the oven and cook until the sauce is vigorously
bubbling around the sides and the chicken, when cut with a knife, is
no longer pink, about 35 minutes. Remove from the oven, scatter
rhubarb pieces between and around the chicken, and return the pot to
the oven until the rhubarb is knife tender, about 15 minutes more.
