Rhubarb, Fennel and Spring Onion Sauce

Ingredients

• 8 oz / 1 cup stewed rhubarb

• 1 small fennel bulb, chopped small, 1/8-1/4” dice

• 3-5 scallions / spring onions, chopped in 1/8-1/4” rings

• 1/2 tsp dried ginger

• 1/2 tsp ground coriander seed

• 1/4 tsp fine ground black pepper

• 1 tsp fine sea salt

• 1 Tbsp olive oil or other cooking oil

Steps

Heat oil in sauce pan on medium high heat and add fennel and scallions when oil is hot and ready.

• Saute for 2-3 minutes then add spices and sea salt.

• Turn the heat to medium and cook for another 5-6 minutes, stirring occasionally.

• Dial down the heat to medium low and add the stewed rhubarb. Stir often while simmering for 1-2 minutes just until it reheats to your liking.

• Serve immediately OR remove from heat and then bring back to serving temperature by heating on low for 2-3 minutes.

Suggested serving idea It’s fresh chicken season! Our farmer’s markets are starting to show all the signs that the pastures are getting tall on the farms and the greenhouses are overflowing into the crop fields. Here is a simple recipe with suggested order of preparations along with the sauce to have it all ready at the same time for a quick weeknight dinner or an addition to Sunday lunch.

Simple Roasted Chicken Thighs

This method works for all cuts including breasts, quarters and thighs. The cooking times may vary so use thermometer to determine readiness at 165 degrees F. Thighs will cook the quickest so use this cook time here to start and cook longer, testing every 4-5 minutes until internal temperature is reached. When temping the quarters, insert the thermometer in the thickest part of the joint between the thigh and the leg. When temping the breasts, insert the thermometer into the thickest part of the breast, being sure the thermometer probe reaches to the center of the meat.

Ingredients

• 4 chicken thighs

• 2 Tbsp salt

Method

• Preheat oven to 375 degrees farenheit.

• Pat chicken thighs dry.

• Sprinkle with salt.

• Bake for 22-28 minutes depending on size of thighs. Ready when internal temperature measures 165 degrees farenheit. If not done after 28 minutes, continue cooking until internal temperature is reached.
  
  

Crispy chicken thighs with rhubarb, fennel and spring onion sauce on top of lentils with green garlic and a garnish of scallion, fennel frond and lemon zest.

Suggested Order of Operations

1 - Prep all ingredients (including making the stewed rhubarb if you don’t have it ready on hand in the pantry.)

2 - Preheat oven. Lay out chicken on parchment paper on a baking sheet. Sprinkle with salt.

3 - Start sautéing the vegetables for the sauce. Turn to a medium low heat and let cook while you put the chicken in the oven.

4 - Finish the sauce with the stewed rhubarb and set to the side.

5 - Start lentils (Here are some other choices for sides or grains with this dish that can be started at the same time - mashed potatoes, rice, pasta, sautéed thick cut zucchini and onions or chop up salad). Let your side cook at a steady temperature while you get your dinner plates ready and you could wash up from the prep session earlier if you have the time right now.

6 - The chicken will be done about the same time as the sides you are cooking. Finish the side dish as needed so it is ready to plate and put the sauce back on the heat on low, stirring to be sure it isn’t sticking to the pan.

7 - Plate up and Buon Apetito!

a. Grains or sides on the plate first

b. Place the chicken resting on top or to the side

c. Spoon the sauce all over.

Sprinkle with garnish if you find that enjoyable! Here we used the fennel fronds and thinner slices of the scallion and some of the lemon zest from the lemons we squeezed into the stewed rhubarb. I mixed those up to garnish for this dinner and saved the rest for a salad dressing starter tomorrow.