Chicken Legs & Thighs Braised in a Savory Rhubarb Onion Sauce

Name: Chicken Legs & Thighs Braised in a Savory Rhubarb Onion Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp black pepper, plus more to taste; 1 Tbsp cayenne; 473 milliliters chicken broth; 1 Tbsp dried thyme; 59 milliliters flour; 6 fresh thyme; 2 cloves garlic, peeled and minced; 59 milliliters olive oil; 1 Tbsp dried oregano; 2 Tbsps paprika; 59 milliliters parsley leaves, chopped; 1 Tbsp red wine vinegar; 907 grams rhubarb cut into 1-inch chunks; 2 Tbsps salt; 4 servings salt and pepper, to taste

One serving contains 231 calories, 5g of protein, and 15g of fat. If $2.8 per serving falls in your budget, Chicken Legs & Thighs Braised in a Savory Rhubarb Onion Sauce might be an amazing dairy free and vegetarian recipe to try. This recipe serves 4. It will be a hit at your Mother's Day event. Head to the store and pick up thyme, flour, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Combine paprika, salt, black pepper, cayenne pepper, dried oregano, dried thyme and¼ flour together in a medium sized bowl and mix together thoroughly.One at a time dredge the chicken legs and thighs in the flour and spice mixture. Set them aside on a plate as you work.In a large, heavy pot with a lid heat the olive oil over medium-high until near smoking. Lower the temperature to medium and toss the chicken into the pot. Watch for splattering. The oil is hot!Brown the chicken for 6 to 8 minutes on each side. Then add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom to loosen the chicken and any browned bits. Keep stirring for about 10 minutes.

Ingredients you will need

Salt And Pepper

Cayenne Pepper

Dried Oregano

Black Pepper

Chicken Leg

Dried Thyme

Olive Oil

Whole Chicken

Paprika

Rhubarb

Onion

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Bowl

Pot

Add the garlic, thyme sprigs, and chicken stock. Cover the pot and reduce the heat.Check on the chicken and stir the pot occasionally. Cook for about 45 minutes or until the chicken is tender, and its juices run clear. Alternatively you may cook the chicken until the interior temperature reaches 165 degrees F.Stir in the parsley, and red wine vinegar. Arrange the chicken on a platter over pre-cooked white rice, pouring the thick sauce over the top.

Ingredients you will need

Cooked White Rice