SKILLET CHICKEN WITH RHUBARB

SKILLET CHICKEN WITH RHUBARB image

Categories Chicken

Yield 4 servings

Number Of Ingredients 11

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1 (5 1/2-pound) whole chicken, cut into eight pieces
1 tablespoon plus 1/2 teaspoon kosher salt, more as needed
1 teaspoon black pepper, more as needed
5 sprigs thyme, preferably lemon thyme
2 tablespoons extra-virgin olive oil
1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
1/2 cup dry white wine
3/4 pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
1 tablespoon honey, or to taste
2 tablespoons unsalted butter, cut into pieces

Steps:

1. Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight. 2. Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter. 3. Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper. 4. Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking. 5. Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.