Chicken Smothered in Rhubarb

3 1/2 pound chicken cut into serving pieces

1 tablespoon flour

1/4 cup olive oil

1 pound rhubarb, cut into 1-1/2 inch pieces

2 medium onions, julienned

1 tablespoon minced garlic

1 bay leaf

fresh thyme sprigs

1 cup white wine

3 tablespoons chopped parsley

In a mixing bowl, toss chicken with flour, salt and pepper to taste.  In a heavy pot, heat oil.  When the oil is hot, brown chicken for 6-8 minutes on each side.  Add the rhubarb and onions.  Season with salt and pepper.  Stirring constantly, wilt and brown onions, scraping the bottom of the pot to loosen any brown particles, about 10 minutes.  Add garlic, herbs and wine, cover and reduce heat.  Stir occasionally and cook for about 45 minutes or until chicken is tender.  Stir in the parsley.  Arrange the chicken on a platter and garnish with parsley.  Serve with rice.

It breaks down a bit…this is a really wonderful recipe!