Go Back
–+ servings
Cast iron skillet of rhubarb chicken with lemon
Print

Rhubarb Chicken Skillet

The summer chicken dish that will have you pining all year and unable to go back to simple lemon baked chicken. Tart rhubarb and savory broth combine with bone-in drums and thighs for a rich and satisfying chicken skillet.
Course Main Course
Cuisine American, dairy free, gluten free, grain free, paleo, whole30
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 642kcal
Author Alicia Pope

Equipment

  • Cast Iron Skillet
  • Stovetop
  • Oven

Ingredients

  • extra virgin olive oil enough to cover the bottom of the cast iron pan and sear the chicken.
  • 5 lbs Bone-in chicken legs with the skin on about 4 drums, and 4 thighs
  • salt and pepper enough to lightly salt and pepper both sides of the chicken
  • 2 green onions
  • 2 cloves garlic
  • 2 lemons
  • 7 stalks rhubarb about 4 cups chopped
  • 5 sprigs fresh thyme
  • 1 cup chicken bone broth
  • 1/3 Fresno pepper 1/3 of the full pepper, can sub with 1/4 jalapeno or serrano pepper instead

Instructions

  • Salt and pepper the chicken thighs and drums
  • Heat EVOO on medium-high heat and sear chicken thighs and drums skin-side down for 3-5 minutes or until golden brown. Salt and pepper the other side. Then flip and sear for another 3-5 minutes so both sides are golden. Remove chicken and set aside
  • During searing, chop rhubarb, dice green onion whites, mince garlic and cored and seeded pepper
  • Add onion whites followed by peppers and garlic to the oil in the cast-iron skillet. Stir and saute for 30 seconds.
  • Add broth, juice of 1 lemon, and the thyme sprigs and let simmer for 2 minutes
  • Add rhubarb and cover, simmering for 5 minutes
  • Turn on Oven to broil at 500 degrees
  • Add chicken thighs back in. Slice remaining lemon and 1 remaining green onion top sliced lengthwise and add to the top of the skillet.
  • Broil for 5-10 minutes at 500 until perfectly golden on top. Optionally garnish with fresh green onion slivers
  • Serve over rice or polenta.

Notes

You can make this more efficiently by chopping the vegetables while the chicken is searing and slicing the green onions while the sauce simmers.

Nutrition

Calories: 642kcal | Carbohydrates: 6g | Protein: 47g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 278mg | Sodium: 329mg | Potassium: 779mg | Fiber: 2g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 22mg | Calcium: 76mg | Iron: 2mg