Slow-Cooked Chicken Thighs in Ruby Rhubarb Sauce

Slow-Cooked Chicken Thighs in Ruby Rhubarb Sauce

Tart and Tempting: A Unique Twist on braised Chicken Thighs

When the thought of rhubarb conjures images of strawberry desserts, this recipe flips the script. Embrace the versatility of rhubarb and step into the world of savory applications, starring in this tangy, honey-kissed braised chicken.Warning: This dish may alter your perception of rhubarb forever.

Serves: 4 to 6 hungry individuals

Difficulty: A cinch, even for kitchen novices

Time: 1 hour 15 minutes of your precious time

• Equipment:
• Large, heavy-bottomed oven-safe pot
• Paper towels
• Sharp knife

Ingredients:

• 8 plump, bone-in, skin-on chicken thighs (about 3 pounds)
• Salt, to season
• Freshly ground black pepper, for a generous kick
• 2 tablespoons olive oil, shimmering with goodness
• 2 medium shallots, chopped exquisitely fine
• 2 tablespoons finely chopped ginger, brimming with warmth
• 1 teaspoon ground cardamom, for an aromatic twist
• 1/2 cup dry sherry, for a boozy tang
• 1 cup low-sodium chicken stock, liquid gold
• 1/4 cup honey, nature's sweetener
• 1/4 cup freshly squeezed orange juice, zesty and bright (from about 1 large juicy orange)
• 1 pound rhubarb, diced to perfection

Instructions:

1. Preheate your oven to 375°F (190°C). Ready your pot and coat a work surface with paper towels. Season the chicken thoroughly with salt and pepper.
2. Heat the oil in your pot over a rippling flame until it dances. Fry half of the chicken thighs, skin side down, for 5 minutes or until golden brown. Flip and cook an additional 3-4 minutes to brown the other side. Transfer the golden marvels to a plate and repeat the process with the remaining chicken.
3. Lower the heat to medium and lose the excess oil, leaving a mere 2 tablespoons behind. Add the chopped shallots, ginger, and cardamom, generously seasoned with salt and pepper. Fry these fragrant warriors until the shallots wilt gracefully, about 2 minutes. Tip in the sherry, loosening the browned bits from the pot with a vigorous stir. Let the sherry reduce by half, roughly 3-4 minutes.
4. Pour in the chicken stock, honey, and orange juice, stirring to create a glorious emulsion. Return the chicken and any juices on the plate to the pot, ensuring an even coating for the chicken (skin side up). Bring the mixture to a jubilant boil.
5. Transport the pot to the oven and cook until the sauce bubbles vivaciously around the edges and the chicken, when pierced with a knife, displays no trace of pink. Around 35 minutes should do the trick. Remove the pot from the oven, arrange the diced rhubarb between and around the chicken, and return the pot to the oven until the rhubarb softens and yields to a fork, approximately 15 more minutes.

Enjoy this enchanting fusion of sweet and sour flavors that rejuvenate your taste buds and pay homage to the unassuming rhubarb. If you're after more innovative recipes featuring rhubarb, don't hesitate to look us up!

• Optional Nutritional Enrichment:
• Based on a serving size of approximately 4 chicken pieces and assuming the use of typical ingredients, this dish offers:
  • Calories: About 400 per serving
  • Protein: Approximately 35 grams
  • Fat: Around 20 grams
  • Carbohydrates: Approximately 15 grams
  • Fiber: Approximately 3 grams
  • Sugar: Approximately 15 grams, naturally occurring and with the addition of honey and orange juice

For a healthier take on this recipe, consider using less honey, substituting orange juice with a squeeze of lemon juice, and keeping an eye on the amount of oil used during the cooking process.

1. In addition to starring in the tangy, honey-kissed braised chicken, rhubarb also makes a savory appearance in this unique recipe.
2. This dish offers a sweet twist on braised chicken thighs, with the addition of rhubarb and other intriguing ingredients like ginger, cardamom, and honey.
3. For those who are keen on understanding the nutritional breakdown of this recipe, it provides approximately 400 calories per serving, with about 35 grams of protein, 20 grams of fat, and 15 grams of carbohydrates.
4. If you're seeking more innovative recipes that integrate rhubarb into the uncategorized realm of savory dishes, look no further than this recipe and other creative offerings from the same source.

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