Rhubarb Galette

I had a little pie crust left over from making strawberry rhubarb pie last weekend, so I made a little galette. Galettes are great when you either don't have a pie tin/plate, you only have a little pie dough, or you want something a little more rustic You also get a little extra crust, which is always tasty. This one was great. It's a little sweet, tart, and the dough with the cornmeal makes such a flaky crust. I served it with some fresh strawberry ice cream and is was an amazing, summery dessert. 

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.