Make Ahead

Chicken Legs & Thighs Braised in a Savory Blood Orange & Rhubarb Sauce

March  1, 2010
0 Ratings
  • Serves 4
Author Notes

This recipe for chicken with blood oranges and rhubarb is cooked low and slow. It is cooked with lots of exotic spices, onions and chicken broth. This makes a dark brown, deeply intense, rich sauce with the sweet and sour tang of blood oranges and rhubarb. I finished the dish with the bright notes of mint and the luscious texture of feta. —Sippity Sup (Greg Henry)

What You'll Need
  • 2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon crushed black pepper
  • 2 teaspoons cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1/4 cup all-purpose flour
  • 4 chicken legs with thighs attached
  • 1/4 cup olive oil
  • 4 thin skinned seedless blood oranges such as Tarocco
  • 1 pound rhubarb, cut into 1-inch chunks
  • 2 large onion, slivered into sickle shaped slices
  • 1/2 cup golden raisins
  • 1 inch of ginger root, peeled and minced
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 cups chicken stock
  • 1 bunch mint, roughly chopped
  • 2 tablespoons red wine vinegar
  • 4 ounces feta cheese, crumbled
  1. Combine paprika, salt, black pepper, cayenne pepper, dried oregano, dried thyme and flour together in a medium-sized bowl and mix together thoroughly.
  2. One at a time dredge the chicken legs in the flour and spice mixture. Set them aside on a plate as you work.
  3. 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 on both sides. Removing each piece to a platter as it browns.
  4. Working over a bowl to catch the juice slice the oranges very thin with a mandoline. Then add them and their juice along with the rhubarb, onion slivers, raisins, ginger to the same hot pan with a little salt and pepper. Wilt and brown the onions, scraping the bottom to loosen any browned bits as the onions release their moisture. Add the garlic, thyme sprigs, and chicken stock. Bring the liquid to a boil, then return the chicken to the pan. Cover and reduce the heat to low.
  5. Check on the chicken, stirring the pot occasionally and cook for about 1 hour or until the chicken is tender, its juices run clear with an interior temperature of 165 degrees F.
  6. Arrange the chicken on a platter over pre-cooked white rice. Add half the mint, and red wine vinegar. Bring the thick chunky sauce to a boil then pour it over the top of the chicken. You may need to adjust the consistency with a little water. Garnish with the rest of the mint and the feta. Serve hot.

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