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Rhubarb-Braised Chicken Thighs

Amy Wisniewski
  • 0 minutes
  • Serves 4 to 6

INGREDIENTS

8

Chicken thighs (about 3 pounds), bone-in skin-on

2 tbsp

Ginger, fresh

1 lb

Rhubarb, medium

2

Shallots, medium

1 cup

Chicken stock, low-sodium

1/4 cup

Honey

1

Black pepper, Freshly ground

1 tsp

Cardamom, ground

1

Kosher salt

2 tbsp

Olive oil

1/4 cup

Orange juice, freshly squeezed

1/2 cup

Sherry, dry