How to Cook Rhubarb-Braised Chicken

Serves: 4-6

Preparation time: 5 mins

Cooking time: 1 hour 10 mins

Ingredients needed to make Rhubarb-Braised Chicken:

• 8 bone-in chicken thighs, kin on
• 1 lb rhubarb, medium diced
• ½ cup dry sherry
• ¼ cup honey
• 2 medium shallots, finely chopped
• 1 cup low-sodium chicken stock
• 2 tbsp fresh ginger, finely chopped
• ¼ cup fresh orange juice
• 1 tsp ground cardamom
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper to taste

Cooking instructions for Rhubarb-Braised Chicken:

• Warm up your oven to 375 degrees F.
• Dab the chicken with paper towels to get rid of any excess moisture and rub a dash of salt plus ground black pepper generously all over them.
• Drizzle a lashing of oil in a large, heavy-based, oven-proof pot and heat it over moderately high heat until it shimmers.
• Place the chicken thighs into it, in two batches, with their skin side facing down and cook for about 5 minutes, or until they turn golden brown.
• Turn them over to cook the other side for another 4 minutes or until it gets seared similarly and transfer them onto a plate.
• Lower the heat to moderate and skim off most of the fat in the pot, leaving only 2 tbsp of it.
• Throw in the ginger as well as shallots into the pot and sprinkle a dash of ground cardamom plus seasonings over them.
• Sauté for a couple of minutes, stirring often, until the shallots turn tender and add a splash of sherry into it.
• Cook the mixture for 3-4 minutes or until the half of the alcohol is cooked off and stir in the chicken stock, orange juice and honey until well combined.
• Place the chicken thighs back into the pan and flip them over to coat both sides evenly.
• Bring the sauce to a boil and pop it into the oven to roast the chicken until large bubbles appear in the sauce around the former; this should need about 35 minutes.
• Take the pot out of the oven and stir in the rhubarb chunks until well mixed.
• Pop it back into the oven and cook further for another 15 minutes or until the rhubarbs appear tender when pierced by a fork.
• Serve hot.

 Image credit: Wikimedia Commons