Rhubarb-Braised Chicken Thighs Recipe
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.
- 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
- 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.
- 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.
- 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).
- 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.
This is now my favourite chicken recipe. Usually use skinless (& sometimes boneless) chicken thighs. When no rhubarb is available I skip it but it does make a nice plus. Love the flavours.
Just made this, exactly as directed. I wouldn't change a thing. It was great. Served it over brown rice.
Made this last night, exactly per the recipe, and it was absolutely fantastic. I wouldn't change a thing and would like to eat it every night for the next week. Served over plain steamed white rice.
I made this last night and loved it! And I even changed/forgot some things: instead of using orange juice, I used the juice of one lemon, and I forgot the honey and ginger. The sweetness of the honey would've added a nice balance, but I really liked the sourness of the rhubarb! the chicken thighs came out great - moist and tender, just as they should be. I served it with fingerling potato baked fries and steamed asparagus.
How is this rhubarb braised if you only add the rhubarb at the end? Hmm, I think that adding a rhubarb compote of some sort to top the chicken might serve the same purpose.
Hey khoops and DiveFan, the chicken is gently braising and won't overcook. If you add the rhubarb too early you won't get the right consistency or flavor in the sauce from those last 15 mins. of cook time. Chicken thighs are much more forgiving in the way of moisture and will still be quite juicy. Give it a whirl! Amy Wisniewski Assoc. Food Editor, CHOW
khoops is probably correct, this is why I've learned to read and reread recipes all the way through before cooking. I'd put the rhubarb and browned chicken in at the same time, then cook 20 minutes to finish. BTW the author may be on the Chow staff but posts rarely. The flavor combos look great so it's on my 'to try' list. Suitably hacked, of course.
How are the thighs not overcooked if you only add the rhubarb once they're already fully cooked, and the chicken keeps cooking out of the oven?
Made this the other night. It was tasty my whole family loved it. A very simple way to use rhubarb in a savory way. I served it over some wild rice.
Looks cool, I've been scouring the web for savory rhubarb recipes. I'll have to try this soon.
I made this last night. Only could pick up skinless, boneless thighs, so I increased the shallots for faster flavor. I cut the rhubarb thinner, to finish faster in the oven. Overall it was almost a 30 minute meal. Great flavors, nice twist on spring chicken. Served it on a bed of orzo, with a side of spring peas. Nice meal.