Rhubarb-Braised Chicken Thighs

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This is a recipe that I found on Chowhound and decided to try since I had a bunch of rhubarb. It is really very tasty. If you decide to make it you should be aware it makes a lot of servings.

INGREDIENTS:

  • 8 bone-in, skin-on chicken thighs (about 3 pounds)
  • Kosher salt
  • Freshly ground black pepper or Penzey's coarse ground black pepper
  • 2 tablespoons olive oil (or organic sunflower oil)
  • 2 medium shallots, finely chopped
  • 2 tablespoons finely chopped fresh ginger *
  • 1 teaspoon ground cardamom
  • 1/2 cup dry sherry
  • 1 cup chicken broth
  • 1/4 cup honey
  • 1/4 cup orange juice 
  • 1 pound rhubarb, thinly sliced
  • * I have been known to substitute The Ginger People Organic Grated Ginger in a jar 
  • 1
  • Instructions, adapted:
  • Brown the chicken thighs until brown on both sides and season with salt and pepper.
  • 3Reduce 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 broth, 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).
  • 4Cover the pot  and cook the chicken until it is no longer pink when cut with a knife, about 35 minutes. Scatter the rhubarb pieces between and around the chicken. Continue to cook until the rhubarb is knife tender, about 15 minutes.

We served it with rice. I read online that it is also quite good served with polenta.

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