Rhubarb-Apricot Chicken Thighs
Raise your hand if you have a love affair with Rhubarb? No judgement here. We. Are. Obsessed. Chef Lindsay is taking juicy chicken thighs and marrying them with some sweet apricot and robust rhubarb. Join Team Rhubarb and cook along with Chef Lindsay!
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 2 cups rhubarb, chopped fresh or frozen
- 1/2 cup ketchup
- 1/3 cup water
- 1/3 cup apricot preserves
- 1/4 cup cider vinegar
- 1 tablespoon honey Dijon mustard
- 1 teaspoon red pepper flake
- 2 pounds chicken thighs, bone-in, skin-on
- kosher salt
- freshly ground black pepper
- scallions (optional garnish)
- parsley (optional garnish)
- Arrange a rack in the middle of the oven and heat to 400°F.
- In a large saucepan, heat oil over medium heat. Add onion and cook and stir until translucent. Stir in garlic, rhubarb, ketchup, water, apricot preserves, vinegar, molasses, mustard, chipotle pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Puree rhubarb mixture using an immersion blender, or cool slightly and puree in a blender. Reserve 1 cups sauce for serving.
- Pat the chicken thighs dry with paper towels and season on both sides with salt and pepper.
- Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering but not smoking. Add the chicken skin-side down and cook until the fat is rendered, and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, 6 to 8 minutes.
- Flip the chicken thighs and carefully pour the sauce evenly over them. Transfer the skillet to the oven and cook, spooning some of the sauce in the skillet back over the chicken halfway through, until chicken reaches an internal temperature of 165°F, 10 to 12 minutes total.
- Garnish with scallions and parsley, optional. Serve with choice of sides