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Skillet Chicken With Rhubarb

In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts. I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table. (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead. Thighs and drumsticks work particularly well. This dish goes nicely with polenta, which also helps brighten the rather drab color of the brightly flavored sauce.

Ingredients

  • 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
  • ½ cup dry white wine
  • ¾ pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
  • 1 tablespoon honey, or to taste
  • 2 tablespoons unsalted butter, cut into pieces
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1518 calories; 106 grams fat; 31 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 21 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 117 grams protein; 483 milligrams cholesterol; 2482 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  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.

1 hour, plus 1 hour standing

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