Chicken with rhubarb

Eastside Road, April 15, 2018—

AN UNLIKELY COMBINATION on first thought, I suppose. Cook is impressed with Scandinavian Comfort Food: Embracing the Art of Hygge, by Trine Hahnemann, a book of Scandinavian cuisine she'd heard about somewhere, and has made this item twice from it. You can see the recipe here. (There are also a number of recipes online.)

(I would say the chicken is baked, not roasted, but I don't know why I have this idea.)

The dish involves chicken pieces, shallots, garlic cloves, tarragon, a chunks of rhubarb stems, with enough sugar to cut their acid. Salt and pepper, of course. As the recipe stands I think the chicken is cooked too slowly, but it's a tasty dish.

     🍷Sauvignon blanc, Preston of Dry Creek, 2017

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