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1
Preheat your oven to 375 F.
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2
Rinse off your chicken thighs and pat them dry with a few paper towels.
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3
Season them generously with salt and pepper.
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4
Put a large heavy bottomed (oven safe) pot over medium high heat and add the olive oil.
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5
Once the oil is shimmering add half of the chicken thighs, skin side down.
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6
Leave them alone for about 5 minutes so that the skin gets nice and crispy.
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7
Flip em over and brown on the other side.
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8
Once that side is nicely browned, transfer to a clean plate and set aside.
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9
Do the same thing with the other half of the chicken.
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10
When the remaining chicken is done, transfer to the plate with the rest of the chicken and set aside.
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11
Reduce the heat to medium and discard half of the oil in the pan.
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12
Throw in the shallots, ginger and cardamom, season with salt and pepper, and saute for about 2 minutes.
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13
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.
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14
Reduce the liquid by half, cooking for about 5 minutes.
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15
Pour in the chicken stock, honey and orange juice and give it a good stir.
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16
Transfer chicken back to the pot, skin side up, and bring liquid up to a boil.
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17
Pop the pot in the oven, uncovered, and cook for 35 minutes.
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18
After the first 35 minutes, remove pot from oven and scatter the rhubarb chunks around the chicken.
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19
Cook for an additional 15 minutes.
