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Rhubarb Braised Chicken
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Source: http://www.chow.com/recipes/28384-rhubarb-braised-chicken-thighs
| Rhubarb-Braised Chicken Thighs Amy Wisniewski TIME/SERVINGS Total: 1 hr 15 mins Makes: 4 to 6 servings INGREDIENTS 8 bone-in, skin-on chicken thighs (about 3 pounds) | |
| Kosher salt | |
| 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, (from about 1 medium) |
| 1 pound | rhubarb stalks, medium dice |
INSTRUCTIONS
1. Heat the oven to 375°F and arrange a rack in the middle. Pat the chicken dry with paper towels,
then season generously with salt and pepper.
2. Heat the 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 the
thighs to a plate and repeat with the remaining chicken.
3. Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot. Add the shallots,
ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften, about 2
minutes. Pour in the sherry, scraping the bottom of the pot to release any browned bits, and reduce
the liquid by half, about 3 to 4 minutes. Add the chicken stock, honey, and orange juice and stir
to combine. Return the chicken pieces and any accumulated juices to the pot, turn the chicken to
coat, and bring the mixture to a boil (the chicken pieces should be skin side up).
4. 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
the rhubarb pieces between and around the chicken, and return the pot to the oven until the rhubarb
is knife tender, about 15 minutes more.
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