Skillet Chicken with Rhubarb
Tangy fresh rhubarb simmers with onions, garlic, white wine and butter to make a rich, flavorful pan sauce.
Recipe source: New York Times Cooking
Recipe source: New York Times Cooking
Recipe - MAPLE GROVE (+Wines & Spirits)
Skillet Chicken with Rhubarb
Prep Time60 Minutes
Servings4
Cook Time60 Minutes
Ingredients
1 (5 ½-pound) whole chicken, cut into eight pieces
1 tablespoon plus ½ teaspoon kosher salt (more as needed)
1 teaspoon black pepper (more as needed)
5 sprigs thyme, preferably lemon thyme
2 tablespoons extra-virgin olive oil
1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
½ cup dry white wine
¾ pound fresh rhubarb cut into ½-inch diced (3 cups)
1 tablespoon honey, or to taste
2 tablespoons unsalted butter, cut into pieces
Directions
- 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.
- 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.
- 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.
- 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.
- Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.
60 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bell & Evans Whole Cut Up Chicken, 3.75 Pound
Deal
$18.71 avg/ea was $22.46 avg/ea$4.99/lb
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Green Onions Bunched, 1 Each
$1.49
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Age restricted item
Kim Crawford New Zealand Sauvignon Blanc Wine, 750 MillilitreHuge Deal
$15.99 was $19.99$0.02/ml
Minnesota Grown Rhubarb, 0.25 Pound
Huge Deal
$0.75 avg/ea was $1.25 avg/ea$2.99/lb
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
Directions
- 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.
- 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.
- 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.
- 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.
- Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.