Rhubarb Chicken

This is amazing! I can't believe I've spent 27 years only eating rhubarb in sweets. This sauce is incredible and tart and flavorful and I'm making it again ASAP. The New York Times had a great video to go along. I used just chicken thighs and modified it for 2. I recommend you go pick up some rhubarb and chicken and whip this up tonight. 

Serves 2

Ingredients:

3 chicken thighs

olive oil

Salt and pepper

1/2 tsp thyme

4 scallions, thinly sliced (dark green parts reserved)

1 clove garlic, ideally fresh spring garlic, finely minced

1/4 cup white wine

2 tsp honey

1 cup chopped rhubarb 

Directions:

Salt and pepper the chicken and sprinkle with thyme and a little olive oil. Let it sit all day/overnight if you have time (refrigerated). 

Heat a little oil in a skillet on high and brown the chicken all over, about 10 minutes. 

Remove the chicken to a plate. 

Lower heat to medium and add scallions and sauté until soft. Add garlic and stir about 1 minute. Add. Wine and deglaze. Then add honey and rhubarb and some salt and pepper. Return the chicken to the pot, cover, reduce to medium-low and simmer for 10 minutes, until cooked. 

Take the chicken out and plate. Taste and add salt/honey as needed. Top with sauce and sprinkle with dark green parts of scallions. 

It's so good!