This recipe for chicken with savory rhubarb is cooked low and slow, with lots of onions and chicken broth. You get a deeply intense, rich sauce with the mild undertones of sweet and sour rhubarb tang.
- 2 tablespoon paprika
- 2 tablespoon salt
- 1 tablespoon black pepper, plus more to taste
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- ¼ cup flour
- 4 chicken legs with thighs attached
- ¼ cup olive oil
- 2 pound rhubarb cut into 1‑inch chunks
- 2 large onion, slivered into sickle shaped slices
- 2 cup chicken broth
- salt and pepper, to taste
- 6 fresh thyme
- 2 clove garlic, peeled and minced
- ¼ cup parsley leaves, chopped
- 1 tablespoon red wine vinegar
Combine paprika, salt, black pepper, cayenne pepper, dried oregano, dried thyme and¼ flour together in a medium sized bowl and mix together thoroughly.
One at a time dredge the chicken legs and thighs in the flour and spice mixture. Set them aside on a plate as you work.
In a large, heavy pot with a lid heat the olive oil over medium-high until near smoking. Lower the temperature to medium and toss the chicken into the pot. Watch for splattering. The oil is hot!
Brown the chicken for 6 to 8 minutes on each side. Then add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom to loosen the chicken and any browned bits. Keep stirring for about 10 minutes. Add the garlic, thyme sprigs, and chicken stock. Cover the pot and reduce the heat.
Check on the chicken and stir the pot occasionally. Cook for about 45 minutes or until the chicken is tender, and its juices run clear. Alternatively you may cook the chicken until the interior temperature reaches 165 degrees F.
Stir in the parsley, and red wine vinegar. Arrange the chicken on a platter over pre-cooked white rice, pouring the thick sauce over the top. Garnish with extra parsley and serve hot.