Chicken Legs & Thighs Braised in a Savory Rhubarb Onion Sauce
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Cooking tools:
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Wooden spoon
- Chef's knife
- Cutting board
- Instant-read thermometer
- Stove
- Serving platter
- Tongs
- Kitchen scale
- Spoon
- Ladle
- Colander
- Paper towel
Ingredients
- 2 tablespoons paprika
- 2 tablespoons salt
- 1 tablespoon black pepper, plus more to taste
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- ¼ cup flour
- 4 chicken legs with thighs attached
- ¼ cup olive oil
- 2 pounds rhubarb cut into 1‑inch chunks
- 2 large onion, slivered into sickle shaped slices
- 2 cups chicken broth
- salt
- pepper
- 6 fresh thyme
- 2 cloves garlic, peeled and minced
- ¼ cup parsley leaves, chopped
- 1 tablespoon red wine vinegar
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