Rhubarb Chicken
Bring bold and unexpected flavors to your dinner table with this Rhubarb Chicken recipe, a savory-sweet delight that pairs tender, golden-browned chicken thighs with a tangy, honey-sweetened rhubarb sauce. Perfectly seared and roasted to juicy perfection, bone-in, skin-on chicken thighs are nestled in a skillet of softened rhubarb, shallots, garlic, and a touch of apple cider vinegar for a zesty finish. The rich sauce, balanced with chicken stock and fresh thyme, gently coats each piece of chicken, creating a dish that is both elegant and comforting. Ready in under an hour, this recipe is a unique and seasonal twist on classic skillet dinners. Serve it with rice, creamy mashed potatoes, or sautéed greens for a weeknight meal that feels special without the fuss.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Rhubarb (fresh, chopped into 1/2-inch pieces)
- 3 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 1 cup Chicken stock
- 2 Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Thyme (fresh, chopped)
- 1 tablespoon Butter
- 1 medium Shallot (finely diced)
Instructions
Preheat your oven to 375°F (190°C).
Pat chicken thighs dry with a paper towel. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown. Flip the chicken and cook for another 2-3 minutes. Remove chicken and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the diced shallot and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Stir in the rhubarb pieces and cook for 3-4 minutes until they begin to soften.
Add the honey, apple cider vinegar, chicken stock, and thyme to the skillet. Bring the mixture to a simmer for 5 minutes, stirring occasionally, until the rhubarb starts to break down and the sauce thickens slightly.
Nestle the chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Carefully remove the skillet from the oven and let it rest for 5 minutes. Spoon more rhubarb sauce over the chicken before serving.
Serve warm, garnished with additional fresh thyme if desired. Pair with rice, mashed potatoes, or sautéed greens for a complete meal.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 58.9 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2571 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
