Chicken with rhubarb in the oven

The chicken turns out very tasty and fragrant. I continue to publish various recipes from rhubarb. The season of 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 stalks 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.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Chicken thighs

800

Rhubarb

400

Water (or broth)

100

White wine

Vegetable oil

Parsley (small bundle)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 12 g

Fats 38 % 8 g

Carbohydrates 5 % 1 g

123 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare the ingredients. To cook chicken with rhubarb in the oven, we will need: chicken thighs, rhubarb stalks, white table wine, meat or vegetable broth (I have meat broth, if there is no broth, you can use ordinary water), several sprigs of parsley, ground black pepper and salt.
Step 2:
Thoroughly rinse and dry the chicken thighs. If the hips are large, you can cut them in half. Season the thighs with salt, pepper and mix.
Step 3:
Wash the rhubarb, dry it and cut the stems diagonally into slices about 1 cm thick.
Step 4:
Wash, dry and finely chop the parsley.
Step 5:
Put chicken meat and rhubarb in a baking dish. Pour water (broth) and white wine into the mold.
Step 6:
Put the chicken with rhubarb in preheated to 200°With the oven. Bake for about 40 minutes. Remove the finished chicken from the oven, sprinkle with parsley and serve. Enjoy your meal!

I love rhubarb! You can cook a lot of interesting and non-trivial dishes from it. It's not the first year I've been collecting various recipes. Because before I (like many), cooked only compote from rhubarb. The fact that these stems can be used in some other way, I somehow did not think about it. But you can cook kvass and bake a charlotte with it. Even the classic vanilla panna cotta with rhubarb sauce becomes a very exquisite dessert, which is not a shame to serve to guests. It is remarkable that rhubarb is combined with almost all products: berries and fruits in pies (especially strawberries), meat and poultry, some vegetables.
Therefore, if you want something new, with sourness, then here is a catalog of my recipes with rhubarb: https://1000.menu/user/72132/book/1/search ?find=%D1%80%D0%B5%D0%B2%D0%B5%D0%BD. And that's not all. There are still many good recipes ahead.