I need something to keep me busy (ie my mind occupied) but will still let me leave it alone as soon as Madison needs me. I also want to make something that uses something from the garden. I found this bizarre recipe at:


Let’s see how rhubarb and chicken taste together? Could be great or it could be a good time to get take-out.

8 bone-in, skin-on chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium shallots, finely chopped
2 tablespoons finely chopped fresh ginger
1 teaspoon ground cardamom
1/2 cup dry sherry
1 cup low-sodium chicken stock
1/4 cup honey
1/4 cup freshly squeezed orange juice
1 pound rhubarb stalks, medium dice
Heat the oven to 375°F and arrange a rack in the middle. Pat chicken dry with paper towels, then season generously with salt and pepper.
Heat oil in a large, heavy-bottomed, ovenproof pot over medium-high heat until shimmering. Place half of the chicken thighs in the pot, skin side down, and cook until golden brown, about 5 minutes. Flip and cook the second side until golden brown, about 4 minutes more. Transfer thighs to a plate and repeat with remaining chicken.
Reduce heat to medium and remove all but 2 tablespoons of fat from the pot. Add shallots, ginger, and cardamom, season with salt and pepper, and sauté until shallots soften, about 2 minutes. Pour in sherry, scraping the bottom of the pot to release any browned bits, and reduce the liquid by half, about 3 to 4 minutes. Add chicken stock, honey, and orange juice and stir to combine. Return chicken pieces and any accumulated juices to the pot, turn to coat, and bring to a boil (the chicken pieces should be skin side up).
Place the pot in the oven and cook until the sauce is vigorously bubbling around the sides and the chicken, when cut with a knife, is no longer pink, about 35 minutes. Remove from the oven, scatter rhubarb pieces between and around the chicken, and return the pot to the oven until the rhubarb is knife tender, about 15 minutes more.