Oven-Baked Chicken with Tangy Rhubarb

The chicken turns out very tasty and aromatic. I continue to publish various rhubarb recipes. The season for this vegetable (yes, a vegetable!) has come to an end, but I still have a lot of it in the refrigerator — enough for 3-5 recipes. Usually, as soon as the first rhubarb petioles ripen, I cook beef with it according to this recipe: https://1000.menu/cooking/20097-govyadina-s-revenem. This year I decided to try a combination of rhubarb and chicken instead of beef. The result was impressive. Sour rhubarb and wine-based broth — and the dish from the restaurant menu is ready.
cook time: 1h 20 min
Ava Prescott
Oven-Baked Chicken with Tangy Rhubarb

Nutrition Facts (per serving)

124
Calories
8g
Fat
1g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water (or broth) 100 ml
Parsley (small bunch) 40 g
Vegetable oil 1 tbsp
White wine 50 ml
Chicken thighs 800 g
Rhubarb 400 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare chicken with rhubarb in the oven, we will need: chicken thighs, rhubarb stems, white table wine, meat or vegetable broth (I have meat broth, if there is no broth, you can use plain water), several sprigs of parsley, ground black pepper and salt.

Step 2

Step 2
Rinse chicken thighs thoroughly and dry. If the thighs are large, you can cut them in half. Season the thighs with salt, pepper and stir.

Step 3

Step 3
Wash the rhubarb, dry it and cut the stems diagonally into slices about 1 cm thick.

Step 4

Step 4
Wash the parsley, dry and finely chop.

Step 5

Step 5
Place chicken and rhubarb in a baking dish. Pour water (broth) and white wine into the mold.

Step 6

Step 6
Place the chicken and rhubarb in an oven preheated to 200°C. Bake for about 40 minutes. Remove the finished chicken from the oven, sprinkle with parsley and serve. Bon appetit!

Additional rubrics

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