Adapted from The New York Times
1 (5 1/2-lb) whole chicken, cut into eight pieces
1 Tbsp plus 1/2 teaspoon kosher salt, more as needed
1 tsp black pepper, more as needed
5 sprigs thyme, preferably lemon thyme
2 Tbsp extra-virgin olive oil
1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
1/2 c dry white wine
3/4 lb fresh rhubarb, cut into 1/2-inch dice (3 cups)
1 Tbsp honey, or to taste
2 Tbsp unsalted butter, cut into pieces
Season chicken with salt and pepper. Place in a bowl with the thyme sprigs, cover and refrigerate for 1-12 hours.
Heat oil over medium high heat in a large skillet. Sear chicken in skillet turning occasionally. Remove when golden brown (about 10 mins). Reserve thyme from chicken bowl.
Using the same pan and reserved liquids, reduce heat to medium and stir in spring onions (white and light green parts) and cook until softened. Toss in minced garlic and reserved thyme; cook for 1 additional minute. Poor in wine and bring contents to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, and a pinch of salt and pepper.
Ad seared chicken pieces to liquid in a single layer. Cover and reduce heat to medium-low. Allow to simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs. Transfer chicken pieces to a platter. Add butter to remaining sauce and whisk. Spoon sauce over chicken and top with sliced green onions.