Skillet Chicken with Rhubarb
July 30, 2024
Tangy fresh rhubarb simmers with onions, garlic, white wine and butter to make a rich, flavorful pan sauce.
SERVINGS
4
PREP TIME
1 hr
COOK TIME
1 hr
Ingredients
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15 1/2-pound whole chicken, cut into eight pieces
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1tablespoon plus 1/2 teaspoon kosher salt, plus more as needed
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1teaspoon black pepper, plus more as needed
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5sprigs thyme
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2tablespoons extra virgin olive oil
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1bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
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2stalks green garlic, thinly sliced, or 2 garlic cloves, minced
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1/2cup dry white wine
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3/4pound fresh rhubarb cut into 1/2-inch diced pieces (3 cups)
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1tablespoons honey, or to taste
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2tablespoons unsalted butter, cut into pieces
Directions
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1
Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
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2
Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
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3
Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of the skillet. Add rhubarb, honey, ½ teaspoon salt and a few grinds of pepper.
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4
Return chicken pieces to skillet in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
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5
Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.
Recipe source: New York Times Cooking