Chicken with Rhubarb, Red Onion, and Honey
Time requirement: about an hour start to finish.
What you will need:
2 large chicken thighs 6-8 ounces each.
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper.
1 stalk of rhubarb, preferring bright red, about 4 ounces in all.
Half a large red onion diced (about 6 ounces).
2 tablespoons olive oil.
3 tablespoons butter.
1 cup white wine.
1 tablespoon honey.
Preheat oven to 350 degrees F.
Sprinkle the salt and pepper over the chicken thighs and set aside.
In the meantime, chop the red onion and set aside. Wash and dry the rhubarb and slice into ½ inch pieces and set aside.
Over a medium heat, heat a 10-inch sauté pan (that is a pan that is wide with tall sides, 2-3 inches tall) and which has a tight-fitting cover. When the pan is hot, add the olive oil and then the chicken thighs skin side down. Brown the chicken on its skin until it is beautifully brown, about five minutes. When the chicken has seared on its skin side it will loosen itself naturally from the bottom of the pan. Then you can take a sneak peek and see if it is well browned. When it is, turn it over and cook for 2 more minutes on the non-skin side. After 2 minutes remove the chicken to a plate and cover with foil.
Pour off all the fat in the pan. Off the heat, add the butter to the pan. When the butter ceases to foam, return the pan to the heat, add the onions, and sauté the onions for 3-4 minutes until well cooked: Watch the onions do not let them burn or brown. Add the chicken to the pan skin side up and add ½ cup white wine. Cover the pan and allow the chicken to cook for 7 minutes. If you have not already, preheat the oven to 350 degrees F. After 7 Minutes, turn the chicken skin side down, add the rhubarb and honey to the pan, and continue to cook on top of the stove for 7 more minutes covered.
After the second 7 minutes, turn the chicken skin side up again in the pan. Add ½ cup white wine to the pan. Bring the contents of the pan to a simmer a top the stove and then place the pan uncovered in the oven for 15 minutes (or until the chicken skin is crispy and rhubarb and wine has reduced into a thick sauce). Serve the chicken atop the sauce on warm plates.
NOTE: after the 20 minutes in the oven, if the sauce is runny, reduce the sauce on the stove top over a medium heat.