Sweet & Sour Rhubarb Chicken

Preheat your oven to 375 F.

Rinse off your chicken thighs and pat them dry with a few paper towels. Season them generously with salt and pepper.
Put a large heavy bottomed (oven safe) pot over medium high heat and add the olive oil. Once the oil is shimmering add half of the chicken thighs, skin side down. Leave them alone for about 5 minutes so that the skin gets nice and crispy. Flip ‘em over and brown on the other side. Once that side is nicely browned, transfer to a clean plate and set aside. Do the same thing with the other half of the chicken. When the remaining chicken is done, transfer to the plate with the rest of the chicken and set aside.

Reduce the heat to medium and discard half of the oil in the pan. Throw in the shallots, ginger and cardamom, season with salt and pepper, and saute for about 2 minutes.

Add the cooking sherry and scrape the bottom of the pot to loosen up those tasty little brown bits at the bottom of the pan. Reduce the liquid by half, cooking for about 5 minutes. Pour in the chicken stock, honey and orange juice and give it a good stir. Transfer chicken back to the pot, skin side up, and bring liquid up to a boil.

Pop the pot in the oven, uncovered, and cook for 35 minutes. After the first 35 minutes, remove pot from oven and scatter the rhubarb chunks around the chicken. Cook for an additional 15 minutes.