With braising, you can leave it in the oven an extra 15 minutes if needed, or you can make it ahead, and reheat it without it drying out. It’s all about that delicious pool of liquid that accumulates and adds so much moisture to the meat, all the while becoming a fabulous broth to sop up. And OMG the sauce in this rhubarb Spring chicken recipe is TO-DIE-FOR.
Rhubarb Spring Chicken Recipe – The Only Entertaining Dish You Need!
This Rhubarb Spring Chicken recipe is perfect for Mother’s Day, Easter, Passover, or Spring in general with the seasonal Rhubarb, but you can totally pull this off with frozen rhubarb if you miss the short window for fresh rhubarb.
You can also adjust the portions for a smaller family if you’re not entertaining- cutting recipe in half would be more than enough for a family of four.
I also used an orange liqueur in this rhubarb spring chicken recipe, which really does soak right into the chicken and add an aromatic orange flavour to juxtapose the sweet honey and tart rhubarb. It definitely cooks out quickly in the hot pan, but if you’re concerned about using booze in your cooking, or you just don’t have any on hand, feel free to substitute a little extra orange juice in it’s place. Check it out and let me know what you think in the comment section below!
Rhubarb, Orange & Honey Braised Spring Chicken
- 6 lb skin-on, bone in chicken thighs and legs (about 18 pieces)
- 1 pinch salt and pepper pinch of each
- 2 tbsp olive oil
- 4 shallots finely minced
- 1/4 cup fresh ginger minced finely
- 1/2 tsp ground cinnamon
- 1 1/2 tsp ground cardamom
- 1/3 cup Cointreau or other orange liqueur
- 2 cups low sodium chicken stock
- 3/4 cup honey divided
- Juice of 2 medium Cara Cara oranges
- 2 lbs fresh or frozen rhubarb diced into 3/4 inch pieces
- Salt and Pepper to taste
- 2 tbsp mint chiffonade
- Preheat an oven to 375 F.
- Dry the chicken well of any moisture and sprinkle liberally with salt and pepper.
- Preheat a large skillet over medium high heat with two tablespoons of oil. In batches of four, sear the chicken on all sides until golden brown, about 6-8 minutes per batch. Transfer the chicken to a large roasting pan and continue with the remaining chicken until everything is browned.
- Drain off all but two tablespoons of the fat in the pan. Add in the shallots, ginger, cinnamon, cardamom and a pinch each of salt and pepper, and sauté until fragrant, about 1 minute. Deglaze the pan with the Cointreau, scraping up the bottom of the pan, and allow the alcohol to evaporate and cook down, about 4 minutes.
- Add in the chicken stock, 1/2 cup plus 2 tbsp of honey and orange juice and return the chicken to the pan, overlapping the pieces if needed. Bring the liquid to a boil over medium high heat, then transfer the chicken pieces to the roasting pan, skin side up. Pour all of the liquid over the chicken and transfer to the oven. Roast for 30 minutes, uncovered.
- Remove from the oven, and nestle all the rhubarb in between the chicken. Cover with tin foil and return to the oven for 30 minutes. Taste the sauce and season with salt and pepper.
- Transfer the chicken to a serving platter surrounded by pieces of rhubarb and a few large spoonfuls of sauce. Drizzle with the remaining 2 tbsp of honey and a sprinkling of mint. Serve the residual rhubarb and sauce on the side.