Rhubarb Smothered Chicken
Description
This recipe is one of Emeril’s, (made with rhubarb from the garden – yay!) and I used the version from the Food Network site. I altered it somewhat, the key point being that I think that his Creole Seasoning recipe is enough for 3 batches, or 6 pounds (about 2 kg) of chicken, and if I was making this dish for adults only, I’d use 1 teaspoon of cayenne (listed below). I used only a couple of shakes for this whole batch, the original recipe calls for a whole tablespoon! Saucy chicken is always tasty over rice or mashed potatoes with any mix of grilled or roasted vegetables – and if you’d like to save some time, I’ve also had wonderful results using Bayou Country Creole Seasoning from The Silk Road Spice Merchant instead of the spice mix listed below – enjoy!
Ingredients
1/4 c. olive oil AND 2 to 2 1/2 lbs. boneless, skinless chicken thighs
1 T.+ flour AND ~ 1/4 c. Emeril’s Creole Seasoning (recipe follows)
1 lb. rhubarb, cleaned and cut into 1-inch chunks AND 2 onions, thinly sliced and quartered
1 T. fresh minced garlic AND 1 t. fresh thyme, leaves only
1/4 c. fresh parsley, chopped – plus more for garnish
1 c. dry white wine – you may also wish for a cup or so of good chicken broth
kosher salt and a tablespoon or 2 of brown sugar – both to taste, this really depends on the rhubarb
Emeril’s Creole Seasoning – enough for 3 batches
2 1/2 T. paprika
2 T. EACH salt AND garlic powder
1 T. EACH freshly ground black pepper, onion powder, oregano AND thyme
1 t. cayenne
Whisk all of the spices together and then store in an airtight container until you need it – I think we’ll try this as a barbeque seasoning as well.
Instructions
Heat the oil in a large, heavy pot and brown the chicken in batches about 5 minutes per side. I mixed the flour into the seasoning and sprinkled it over the chicken as it was cooking, making sure to get both sides. As the chicken is browned, remove it from the pot and set it all aside on a plate.
When the chicken is finished, there should be a good amount of brown bits stuck to the bottom of your pot – this is a good thing! Add in all of the rhubarb and onions and cook, stirring constantly and scraping the bottom of the pot for about 10 minutes. As the onions soften, they will loosen up the brown bits. Add the garlic, thyme, parsley and wine, give the mixture a good stir, then put the chicken back in with all of the accumulated juices. If the mix looks a little light on liquid then feel free to add some broth – once all simmers it will get juicier for sure, but a little broth never hurts. Cover the pot, reduce the heat and cook for 45 minutes to an hour, stirring occasionally. Now’s a good time to taste for seasonings, salt and brown sugar are a regular addition in varying amounts in our house.
That’s it! – it all comes together beautifully!
- Category: Chicken, Rhubarb, One-pot Meal
