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There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: Chicken thighs meet rhubarb; they live happily ever after.
If you run into us at the farmers market this weekend, you'll likely see us clutching a huge bunch or two of rhubarb. That's because we can't get enough of it. This past month, it's made its way into our ice cream, cakes, pancakes, and even our jelly shots. But most of our rhubarb applications were limited to sweet recipes—until we discovered this chicken. Here, our beloved rhubarb gets cooked with German Speck, white wine, Dijon mustard, and citrus to flavor chicken thighs. Bring on the all-rhubarb meals:
2 pounds free-range bone-in, skin-on chicken thighs
1/2 teaspoon ground fennel seeds or pollen
1/4 teaspoon freshly ground peppercorns, preferably pink
Olive oil, as needed
1 ounce German Speck or pancetta, cut up (optional)
One 3-inch knob peeled ginger, cut into matchsticks
1 pinch sea salt, plus more as needed
1 1/2 cups quartered rings of vidalias or other sweet onion
1/2 cup matchstick-cut fresh fennel bulb (optional)
1 sweet orange, pith removed and peel cut into matchsticks, meat quartered
Peel and juice of 1 Meyer lemon, pith removed and cut into matchsticks
2 to 3 large stalks fresh rhubarb, diced
1 pinch Saigon cinnamon
1 cup dry white cooking wine
1 tablespoon Dijon mustard
1 teaspoon maple syrup, plus more as needed
2 cups chicken broth (preferably homemade), plus more as needed
1 teaspoon cider vinegar, or as needed
3 cups cooked, warm medium-grain brown rice
Quartered slices lemon, for garnish (optional)
1 handful chopped cilantro or flat-leaf parsley, for garnish
Photo by Rafael Armando