I’m all about easy meals lately! Rhubarb adds a nice punch to this dish!
- 1 lb chicken thighs
- Salt and pepper
- 1 tbsp grape seed oil
- 1/2 c chicken broth
- 1/2 c shallot, sliced thin
- 1/4 c white balsamic vinegar
- 1 cup rhubarb, sliced
- 1 tbsp honey
- 1 tbsp tarrafob
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Transfer to a plate.
Add broth, shallot and vinegar to the pan and increase to high, scraping any brown bits and cook until reduced by 1/2. Add rhubarb and honey and cook until rhubarb is tender-crisp, about 3 minutes. Add tarragon and chicken and cook for 5 minutes until heated through.
Serves 4.
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