I’m sharing my Chicken with Rhubarb Sauce because a little-known method for coaxing brilliant color and silky texture from humble stalks gives the dish a curious twist.

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I kept thinking rhubarb was only for pies until I dunked it into a skillet with bone and skin on chicken thighs and everything changed. The fruity tang cuts through the meat in a way that’s oddly bold, kind of rude actually, and makes you take another bite just to make sure you weren’t imagining it.

I like that it feels a little risky, not polite dinner party food but something that sparks a conversation. If you’re curious about savory twists and odd pairings, this Rhubarb Sauce idea will probably bug you in the best way.

Try it and tell me what surprised you.

Ingredients

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Chicken thighs: rich in protein and fat, give a juicy, savory base with crisping skin.
Rhubarb: tart, fiber-rich stalks that add bright sour notes, pairs well with sweeteners.
Shallot: milder than onion, gives sweet oniony depth, low calorie and aromatic.
Garlic: punchy, offers savoriness and healthful compounds, but dont overcook or burn.
Dijon mustard: tangy, emulsifies sauces, adds sharp mustardy zip and savory balance.
Apple cider vinegar: acidic, brightens flavors, helps cut fat and adds clean sourness.
Thyme: earthy herb, low calorie, adds woodsy fresh notes and blends well with poultry.

Ingredient Quantities

4 bone and skin on chicken thighs (about 1 1/2 lb)

Kosher salt and freshly ground black pepper, to taste

2 tbsp olive oil

1 lb rhubarb, trimmed and cut into 1 inch pieces (about 4 to 5 stalks)

1 small shallot, minced (about 1/4 cup)

2 garlic cloves, minced

2 tbsp brown sugar

2 tbsp apple cider vinegar

1/2 cup low sodium chicken broth

1 tbsp Dijon mustard

1 tbsp unsalted butter

1 tbsp fresh thyme leaves or 1 tsp dried thyme

1 tsp cornstarch (optional)

Fresh parsley, chopped for garnish (optional)

How to Make this

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1. Preheat oven to 400 F. Pat the chicken thighs dry with paper towels, season liberally with kosher salt and black pepper and let sit about 10 minutes.

2. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium high. Add the thighs skin side down, press them so the skin makes full contact, and cook until the skin is deep golden and most fat is rendered, about 8 to 10 minutes. Don’t crowd the pan or the skin wont crisp. Flip for 1 to 2 minutes then transfer the chicken to a plate.

3. Reduce heat to medium and add the minced shallot and garlic to the hot pan fat. Cook, stirring, until softened about 1 to 2 minutes.

4. Add the rhubarb pieces, 2 tablespoons brown sugar and the thyme to the pan. Cook until the rhubarb starts to break down and soften, about 3 to 4 minutes.

5. Pour in 2 tablespoons apple cider vinegar to deglaze the pan, scraping up browned bits. Stir in 1/2 cup low sodium chicken broth and 1 tablespoon Dijon mustard, bring to a gentle simmer.

6. Return the chicken to the skillet skin side up, spoon a little sauce over but keep the skin exposed. Transfer the skillet to the oven and roast until the chicken reaches 165 F internal temperature, about 18 to 22 minutes depending on size. If you dont have an ovenproof skillet move chicken and sauce to a baking dish.

7. Remove the chicken and tent with foil. Put the skillet back on the stove over medium and stir in 1 tablespoon unsalted butter until the sauce is glossy. Taste and adjust salt and pepper.

8. If you prefer a thicker sauce whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the simmering sauce and cook until slightly thickened, about 1 minute.

9. Spoon the rhubarb sauce over the chicken, sprinkle chopped fresh parsley if using, and serve.

Equipment Needed

1. Oven (preheat to 400 F)
2. Large ovenproof skillet or cast iron pan (if you dont have one use a baking dish)
3. Tongs (to press and flip the thighs)
4. Paper towels (for patting chicken dry)
5. Cutting board and chef knife (for rhubarb and shallot)
6. Measuring spoons and 1/2 cup measuring cup
7. Wooden spoon or heatproof spatula (to stir and scrape up browned bits)
8. Instant read thermometer (to check chicken reaches 165 F)
9. Small bowl and whisk or fork (for making the cornstarch slurry)

FAQ

Q: Can I use boneless or skinless chicken instead of bone and skin on thighs?
A: Yes. Boneless/skinless will cook faster and won't get that crispy skin, so cut the oven time to about 18-22 minutes total and check for 165°F internal temp. If you want crispiness, sear skin-on first.

Q: How tart is the rhubarb sauce and can I make it less sour?
A: Rhubarb is naturally tart, but the brown sugar and Dijon balance it into a sweet-tangy sauce. If it's too tart for you, add another tablespoon of brown sugar or a touch more butter, and taste as you go.

Q: Do I have to thicken the sauce with cornstarch?
A: No, its optional. The sauce will reduce and get saucy on its own. If you want it thicker, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in, simmer 1-2 minutes till glossy.

Q: What can I substitute for apple cider vinegar or rhubarb if I dont have them?
A: For vinegar try white wine vinegar or a splash of lemon juice. If you dont have rhubarb, tart fruits like green apple or underripe strawberries can work but the flavor will change—adjust sugar and vinegar accordingly.

Q: Can I make this ahead or freeze leftovers?
A: Yes, you can make the sauce a day ahead and reheat with the chicken. Leftovers keep 3-4 days in the fridge. The sauce freezes fine, but texture changes a bit, so thaw overnight and reheat gently, adding a splash of broth if it’s too thick.

Q: Any quick tips to make it better?
A: Brown the chicken skin well for flavor, save pan drippings to deglaze with broth, and don't forget to remove rhubarb leaves before cutting, theyre toxic. Finish with fresh thyme or parsley for brightness.

Rhubarb Chicken (Savory Rhubarb Recipe) Substitutions and Variations

Rhubarb: swap with 2 medium green apples, peeled and diced, or about 1 cup tart cherries. Both give bright acidity but are a bit sweeter, so add a squeeze of lemon if you want extra tang.
Dijon mustard: use 1 tbsp whole grain mustard or 1 tbsp yellow mustard. Whole grain adds texture, yellow is milder so the sauce will taste less sharp.
Apple cider vinegar: replace with equal parts white wine vinegar or with 1 tbsp lemon juice plus 1 tbsp water. Same acidity, just slightly different flavor notes.
Brown sugar: substitute 2 tbsp honey or 2 tbsp maple syrup. Theyre liquid so the sauce may be a touch thinner, so simmer a little longer to thicken or cut back another tablespoon of broth.

Pro Tips

1) Pat the thighs really dry and salt them a bit ahead of time, youll notice the skin gets way crisper when the pan is screaming hot and the pieces arent crowded. Press them into the pan so the skin touches evenly, but dont move them around until theyre golden.

2) Cut the rhubarb into even pieces and taste as you go, some stalks are super tart. If its too sour add a touch more brown sugar or a drizzle of honey, if its too sweet brighten it with a splash more vinegar, little changes go a long way.

3) Keep the chicken skin exposed when it goes into the oven so it stays crisp, and let the meat rest a few minutes after cooking or the juices will run out when you slice it. Tent with foil gently dont smoosh the skin.

4) For a glossy, silky sauce whisk cold water into the cornstarch first so it doesnt clump, then add it in slowly while simmering. Finish with the butter off the heat for shine, and if you want a super smooth sauce push it through a fine mesh strainer.

Rhubarb Chicken (Savory Rhubarb Recipe)

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Chicken with Rhubarb Sauce because a little-known method for coaxing brilliant color and silky texture from humble stalks gives the dish a curious twist.

Servings

servings

Calories

385

kcal

Equipment: 1. Oven (preheat to 400 F)
2. Large ovenproof skillet or cast iron pan (if you dont have one use a baking dish)
3. Tongs (to press and flip the thighs)
4. Paper towels (for patting chicken dry)
5. Cutting board and chef knife (for rhubarb and shallot)
6. Measuring spoons and 1/2 cup measuring cup
7. Wooden spoon or heatproof spatula (to stir and scrape up browned bits)
8. Instant read thermometer (to check chicken reaches 165 F)
9. Small bowl and whisk or fork (for making the cornstarch slurry)

Ingredients

4 bone and skin on chicken thighs (about 1 1/2 lb)
Kosher salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 lb rhubarb, trimmed and cut into 1 inch pieces (about 4 to 5 stalks)
1 small shallot, minced (about 1/4 cup)
2 garlic cloves, minced
2 tbsp brown sugar
2 tbsp apple cider vinegar
1/2 cup low sodium chicken broth
1 tbsp Dijon mustard
1 tbsp unsalted butter
1 tbsp fresh thyme leaves or 1 tsp dried thyme
1 tsp cornstarch (optional)
Fresh parsley, chopped for garnish (optional)

Directions

Preheat oven to 400 F. Pat the chicken thighs dry with paper towels, season liberally with kosher salt and black pepper and let sit about 10 minutes.
Heat 2 tablespoons olive oil in a large ovenproof skillet over medium high. Add the thighs skin side down, press them so the skin makes full contact, and cook until the skin is deep golden and most fat is rendered, about 8 to 10 minutes. Don't crowd the pan or the skin wont crisp. Flip for 1 to 2 minutes then transfer the chicken to a plate.
Reduce heat to medium and add the minced shallot and garlic to the hot pan fat. Cook, stirring, until softened about 1 to 2 minutes.
Add the rhubarb pieces, 2 tablespoons brown sugar and the thyme to the pan. Cook until the rhubarb starts to break down and soften, about 3 to 4 minutes.
Pour in 2 tablespoons apple cider vinegar to deglaze the pan, scraping up browned bits. Stir in 1/2 cup low sodium chicken broth and 1 tablespoon Dijon mustard, bring to a gentle simmer.
Return the chicken to the skillet skin side up, spoon a little sauce over but keep the skin exposed. Transfer the skillet to the oven and roast until the chicken reaches 165 F internal temperature, about 18 to 22 minutes depending on size. If you dont have an ovenproof skillet move chicken and sauce to a baking dish.
Remove the chicken and tent with foil. Put the skillet back on the stove over medium and stir in 1 tablespoon unsalted butter until the sauce is glossy. Taste and adjust salt and pepper.
If you prefer a thicker sauce whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the simmering sauce and cook until slightly thickened, about 1 minute.
Spoon the rhubarb sauce over the chicken, sprinkle chopped fresh parsley if using, and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.