• 2 tablespoons paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1/4‑cup flour or matzo meal
• 4 Chicken Leg Quarters
• 1/4 cup olive oil
• 2 pounds rhubarb, cut into 1‑inch chunks
• 2 large onions, slivered into sickle shaped slices
• 2 cloves garlic, minced
• 2 cups chicken broth
• salt and pepper
• 6 – 8 fresh thyme sprigs
• 1/4 cup parsley leaves, chopped
• 1 tablespoon red wine vinegar

 

Make the spice mix

Combine paprika, salt, black pepper, cayenne pepper, dried oregano, dried thyme and1/4 cup flour/matzo meal together in a medium sized bowl.

Sear the chicken

One at a time, dredge the chicken pieces in the spice mixture. Set them aside on a plate as you work.

In a large, heavy pot with a lid, heat the olive oil over medium-high. Lower the temperature to medium and toss the chicken into the pot. Watch for splattering. The oil is hot!

Brown the chicken for 6 to 8 minutes on each side, then remove chicken and set aside.

 

Add rhubarb, onions and braise

Add the rhubarb and onions to the pot, adding more oil if the bottom of the pot is dry. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom to loosen the chicken and any browned bits. Keep stirring for about 10 minutes. Return chicken and any accumulated juices to the pot. Add the garlic, thyme sprigs, and chicken stock. Cover the pot and reduce the heat.

Check on the chicken and stir the pot occasionally. Cook for about 45 minutes or until the chicken is tender, and its juices run clear.

To serve

Stir in the parsley and red wine vinegar. Arrange the chicken on a platter, pouring the thick sauce over the top. Garnish with extra parsley and serve hot.