Rhubarb Chicken

Bring bold and unexpected flavors to your dinner table with this Rhubarb Chicken recipe, a savory-sweet delight that pairs tender, golden-browned chicken thighs with a tangy, honey-sweetened rhubarb sauce. Perfectly seared and roasted to juicy perfection, bone-in, skin-on chicken thighs are nestled in a skillet of softened rhubarb, shallots, garlic, and a touch of apple cider vinegar for a zesty finish. The rich sauce, balanced with chicken stock and fresh thyme, gently coats each piece of chicken, creating a dish that is both elegant and comforting. Ready in under an hour, this recipe is a unique and seasonal twist on classic skillet dinners. Serve it with rice, creamy mashed potatoes, or sautéed greens for a weeknight meal that feels special without the fuss.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 2 cups Rhubarb (fresh, chopped into 1/2-inch pieces)
• 3 tablespoons Honey
• 2 tablespoons Apple cider vinegar
• 1 cup Chicken stock
• 2 Garlic cloves (minced)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Thyme (fresh, chopped)
• 1 tablespoon Butter
• 1 medium Shallot (finely diced)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat chicken thighs dry with a paper towel. Season both sides with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown. Flip the chicken and cook for another 2-3 minutes. Remove chicken and set aside.

Step 4

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the diced shallot and minced garlic. Sauté for 2-3 minutes until fragrant and softened.

Step 5

Stir in the rhubarb pieces and cook for 3-4 minutes until they begin to soften.

Step 6

Add the honey, apple cider vinegar, chicken stock, and thyme to the skillet. Bring the mixture to a simmer for 5 minutes, stirring occasionally, until the rhubarb starts to break down and the sauce thickens slightly.

Step 7

Nestle the chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken.

Step 8

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Step 9

Carefully remove the skillet from the oven and let it rest for 5 minutes. Spoon more rhubarb sauce over the chicken before serving.

Step 10

Serve warm, garnished with additional fresh thyme if desired. Pair with rice, mashed potatoes, or sautéed greens for a complete meal.

Nutrition Facts

Serving size	1710.1 grams (1710.1g)

Amount per serving	% Daily Value*
Calories	2620

Total Fat 183.10g	235%
Saturated Fat 50.60g	253%
Polyunsaturated Fat 3.00g
Cholesterol 783mg	261%
Sodium 3316mg	144%
Total Carbohydrate 74.50g	27%
Dietary Fiber 6.10g	22%
Total Sugars 58.90g
Protein 179.10g	358%

Vitamin D 2IU	11%
Calcium 383mg	29%
Iron 12mg	65%
Potassium 2571mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 26.9%

Carbs: 11.2%