-
1
Heat the oven to 375 degrees F and arrange a rack in the middle.
-
2
Pat the chicken dry with paper towels, then season generously with salt and pepper.
-
3
Heat the oil in a large, heavy-bottomed, ovenproof pot over medium-high heat until shimmering.
-
4
Place half of the chicken thighs in the pot, skin side down, and cook until golden brown, about 5 minutes.
-
5
Flip and cook the second side until golden brown, about 4 minutes more.
-
6
Transfer the thighs to a plate and repeat with the remaining chicken.
-
7
Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot.
-
8
Add the shallots, ginger, and cardamom, season with salt and pepper, and saute until the shallots soften, about 2 minutes.
-
9
Pour in the sherry, scraping the bottom of the pot to release any browned bits, and reduce the liquid by half, about 3 to 4 minutes.
-
10
Add the chicken stock, honey, and orange juice and stir to combine.
-
11
Return the chicken pieces and any accumulated juices to the pot, turn the chicken to coat, and bring the mixture to a boil (the chicken pieces should be skin side up).
-
12
Place the pot in the oven and cook until the sauce is vigorously bubbling around the sides and the chicken, when cut with a knife, is no longer pink, about 35 minutes.
-
13
Remove from the oven, scatter the rhubarb pieces between and around the chicken, and return the pot to the oven until the rhubarb is knife tender, about 15 minutes more.
