Rhubarb Braised Chicken

Ingredients

• 6 pcs Chicken drumsticks
• 230 g Rhubarb, raw, cut into cubes
• 120 ml Homemade chicken stock
• 60 g Honey
• 1 1/2 tbsp Olive oil
• 85 ml Sherry
• 45 ml Fresh orange juice
• 1 1/2 pcs Shallots, finely chopped
• 3/4 pinch Black pepper, ground
• 1 1/2 tbsp Ginger root, finely grated
• 3/4 tsp Sea salt
• 3/4 tsp Cardamom, ground

Method

1. Heat the oven to 190 °C.
2. Season the chicken leg with salt and pepper.
3. Heat the oil in a large, heavy-bottomed, ovenproof pot over medium-high heat until shimmering.
4. Place half of the chicken thighs in the pot, skin side down, and cook until golden brown, about 5 minutes.
5. Flip and cook the second side until golden brown, about 4 minutes more.
6. Transfer the thighs to a plate and repeat with the remaining chicken.
7. Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot.
8. Add the shallots, ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften, about 2 minutes.
9. Pour in the sherry, scraping the bottom of the pot to release any browned bits, and reduce the liquid by half, about 3 to 4 minutes.
10. Add the chicken stock, honey, and orange juice and stir to combine.
11. Return the chicken pieces and any accumulated juices to the pot, turn the chicken to coat, and bring the mixture to a boil (the chicken pieces should be skin side up).
12. Place the pot in the oven and cook around 30 minutes.
13. Remove from the oven, scatter the rhubarb pieces between and around the chicken, and return the pot to the oven until the rhubarb is knife tender, about 15 minutes more.
14. Rest for 10 minutes before serving.