A savory dish that captures tart springtime flavors in a delightful chicken entree.
Prep time: 15 minutes | Cook time: 40 minutes | Serves: 4
Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 3 cups fresh rhubarb, sliced into ½ inch pieces
- 3 tbsp honey (adjust based on rhubarb tartness)
- 1 large shallot, sliced into rings
- 3 cloves garlic, smashed
- ½ cup dry white wine or chicken stock
- 4 sprigs fresh thyme
- 1 tbsp butter
- Salt & Black pepper
Directions
- Sear the Chicken: Season the chicken thighs generously with salt and pepper. In a large oven-proof skillet, heat a splash of oil over medium-high heat. Place chicken skin-side down and cook for 6–8 minutes until the skin is golden and crispy. Flip and cook for 2 minutes on the other side. Remove chicken and set aside.
- Sauté the Aromatics: Pour off all but 1 tbsp of the rendered chicken fat. Add the shallots and cook until soft (about 3 minutes). Stir in the garlic and thyme sprigs for 1 minute until fragrant.
- Create the Sauce Base: Deglaze the pan with the white wine (or stock), scraping up any browned bits from the bottom. Stir in the honey.
- The Rhubarb Braise: Add the rhubarb to the pan, tossing it in the liquid. Place the chicken thighs back into the pan on top of the rhubarb, skin-side up (this keeps the skin crispy while the bottom braises).
- Simmer/Bake: You can finish this on the stovetop by covering and simmering on low for 20 minutes, or place the skillet in a 400°F oven for 20–25 minutes until the chicken is cooked through (internal temp of 165°F).
- The Finish: Remove the chicken to a plate. If the sauce is too thin, simmer it on the stove for 2 minutes. Stir in 1 tbsp of cold butter to give the sauce a glossy finish. Pour the rhubarb sauce over the chicken and serve.
