Braised Chicken with Rhubarb and Spring Onions
The lowly but prolific rhubarb stem is mostly used in spring desserts. Alas, one has to add more than a fistful of sugar to purge its pucker enough to please your sweet tooth. So why did folks relegate this tangy vegetable to the dessert tray in the first place? We don’t have an answer for that, (and we’re certainly not trying to banish delicious rhubarb pies,) but we do have an answer for how to use rhubarb without all the sugar – move it to the main course!
Faced with an early and bountiful rhubarb crop, we decided to give this old farm stalk a chance to prove itself in the center of the dinner table. In the spirit of “if you can’t beat ‘em, join ‘em” we decided to emphasize the rhubarb’s natural tartness by combining it with balsamic vinegar. Turned out quite lovely, actually. Now if we can dream up nice rhubarb appetizer, we might just throw a rhubarb-themed dinner party. (Check out our Black Pepper Rhubarb Sauce recipe here.)
Braised Chicken with Rhubarb and Spring Onions
2 – 3.5 to 4 lb chickens, cut into pieces.
1 bunch (8-10) spring onions, roughly chopped. (Spring onions are actually young onions, usually available in farmers’ markets in early spring. You may substitute scallions.)
3 cloves garlic, smashed but whole
3 cups of chopped rhubarb (cut into half inch pieces.
5 tablespoons olive oil
3 tablespoons balsamic vinegar
1 bottle dark beer
1 cup chicken stock
2 bay leaves
1/2 cup chopped fresh parsley
salt and pepper to taste
Wash and pat dry chicken pieces. Heat olive oil in a pot large enough to hold all of the chicken. In two or three batches, brown chicken pieces on all sides until caramelized. About 10 minutes per batch. Once all chicken has been browned and removed onto a platter, add spring onions and rhubarb to pot. Cook until onions are transparent and rhubarb is wilted, about 5 minutes. Tilt and drain any excess olive oil or chicken fat from pan. Pour beer, stock, and balsamic vinegar into the pot, add bay leaves, and bring to boil. Stir to incorporate any browned bits on bottom of pot. Add chicken pieces, reduce heat to a simmer. Cook for an addition 25 minutes or until chicken meat is opaque when cut into.
Once chicken is fully cooked, transfer onto heated platter in warm oven. Bring cooking liquid to a boil and reduce by a third to 1/2. Pour reduced sauce over chicken on platter and sprinkle with fresh parsley.
Serve with:
Simple Kale Salad
Spring Picnic Asparagus Salad
