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.



--
Forget the health food. I need all the preservatives I can get.

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

Dang, that looks tasty! I'd probably use homemade stock though. Your
recipe also reminds me that I have a whole chicken in the other fridge
that I need to do something with.

Keeping this recipe for future use. All I need is rhubarb! Thanks!

--Lin

On Wed, 26 May 2010 12:48:12 -0700, Ranée at Arabian Knits
> wrote:

> It is interesting to me, but I think I'd rather eat a small sample at
> someone else's house first. Rhubarb is a spring fruit/vegetable,
> though, by summer it is disappearing. It shows up pretty early spring,
> in fact. From what I've read, the association with strawberries comes
> from a variety name of rhubarb, since by the time strawberries appear,
> rhubarb is finished. It's only because of shipping and freezing that we
> can so easily pair them.

I have *never* associated rhubarb with spring. I don't grow it, so
you may have a different experience. I only know it was available all
summer long from my grandfather's garden and I see fresh rhubarb in
the grocery store during summer months down here.

--
Forget the health food. I need all the preservatives I can get.

Rhubarb is for PIE and it makes you pucker.

That's not all bad.

Lew

I'm in. As soon as rhubarb shows up at the farmers' I'll try to
remember where I put the rx. Thanks.

b

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.


It looks like a joke to me; a bad joke. Use celery instead of
rhubarb and leave out the honey and it might be good.

Bob

On Wed, 26 May 2010 22:52:17 +0100, Janet Baraclough
> wrote:

>The message >
>from Ranée at Arabian Knits > contains these words:
>
>> In article >,
>> 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.
>
>> It is interesting to me, but I think I'd rather eat a small sample at
>> someone else's house first. Rhubarb is a spring fruit/vegetable,
>> though, by summer it is disappearing. It shows up pretty early spring,
>> in fact. From what I've read, the association with strawberries comes
>> from a variety name of rhubarb, since by the time strawberries appear,
>> rhubarb is finished.
>
> In cool climates rhubarb is not just a spring dish ; it doesn't
>disappear until the first frost of winter.

Oh, thanks for the reminder... we've had several frosts here now - I'd
better go out and freeze the remaining Rhubarb ASAP.
I grabbed some on Sunday night (g/f made Rhubarb and Apple crumble
with Besan flour) and noticed that most stalks were getting a little
limp.

On Wed, 26 May 2010 21:31:10 -0500, zxcvbob >
wrote:

> 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.
>
>
> It looks like a joke to me; a bad joke. Use celery instead of
> rhubarb and leave out the honey and it might be good.
>
My husband doesn't like rhubarb either.


--
Forget the health food. I need all the preservatives I can get.

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.