sf wrote:
> Summer is here and rhubarb season is coming. I think of rhubarb as a
> dessert, so this recipe from chow.com interested me because it's a
> main dish.
>
>
> Rhubarb-Braised Chicken Thighs
> By Amy Wisniewski
>
> 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.
>
> INGREDIENTS
>
> 8 bone-in, skin-on chicken thighs (about 3 pounds)
> Kosher salt and 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
> 1 pound rhubarb stalks, medium dice
>
>
>
> INSTRUCTIONS
>
> Heat the oven to 375°F and arrange a rack in the middle. Pat chicken
> dry with paper towels, and then season generously with salt and
> pepper.
>
> Heat 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 thighs to a plate and repeat with remaining chicken.
>
> Reduce heat to medium and remove all but 2 tablespoons of fat from the
> pot. Add shallots, ginger, and cardamom, season with salt and pepper,
> and sauté until shallots soften, about 2 minutes. Pour in sherry,
> scraping the bottom of the pot to release any browned bits, and reduce
> the liquid by half, about 3 to 4 minutes. Add chicken stock, honey,
> and orange juice and stir to combine. Return chicken pieces and any
> accumulated juices to the pot, turn to coat, and bring 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
> rhubarb pieces between and around the chicken, and return the pot to
> the oven until the rhubarb is knife tender, about 15 minutes more.
>
>
I love rhubarb, but I have to say that the one time I used it in a
savory dish, it was not very good.
--
Jean B.