Rhubarb Chicken

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Rhubarb Chicken


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Old 04-25-2012, 23:11   #1
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Default Rhubarb Chicken

This is a wonderful LCHF dish! A picture and more details here Rhubarb, Ahoy FRENCH LETTERS

Chicken With Rhubarb And Red Onion

6 bone-in, skin-on chicken thighs
1/2 lb diced rhubarb
salt and pepper
4 T olive oil
5 T butter
1 small red onion, chopped
2/3 cup dry white wine

Heat the olive oil in a heavy pan. Generously salt and pepper the chicken. Brown the chicken in the hot oil until golden brown on both sides. Remove the chicken to a plate and drain the oil from the pan. Do not wash pan.

Melt the butter in the pan, then add the red onion and a pinch of salt. Cook the onions over medium-low heat, stirring frequently, until the onions are soft. Pour the wine into the pan and scrape to deglaze any brown bits. Return the chicken to the pan along with any juices accumulated on the plate, reduce heat to low, cover pan, and simmer for 25 minutes, turning chicken pieces once or twice during cooking.

Stir in the rhubarb,add another sprinkle of salt and pepper, cover the pan again, and continue to cook for about 20 more minutes, until the chicken is meltingly tender and the rhubarb is tender but still holding its shape. This makes a lot of delightful sauce, so if you do eat carbs, serve it with mashed potatoes or polenta to soak up the sauce. If not, do as I did and just eat the sauce with a spoon. Its that good.

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Old 04-25-2012, 23:29   #2
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This sounds really good! Oh, for some rhubarb...I've never seen it in our markets down here, but I remember how good my g'mother's rhubarb pie was in South Dakota!




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Old 04-26-2012, 02:49   #3
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Pat - you could also use frozen rhubarb for this, wouldn't hurt a thing. I'm amazed, though, because I thought rhubarb was everywhere. Where do you live?

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Old 04-26-2012, 02:53   #4
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Louisiana, and I've never seen it frozen either...I'll take my spy glass to the store and look like Sherlock Holmes there...maybe use a driving hat also...






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Old 04-26-2012, 11:45   #5
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Oh boy I am making this. I just got some at our Publix . Thinking pie or cobblar.

I don't think I have ever cooked it savory.
thank you for the link.

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