Crispy Roast Chicken with Rhubarb and Fennel

Always, looking for recipes using a bit of Rhubarb, got a ton so need to use it. 
From Chef: Andrea Reusing at Lantern in Chapel Hill, N.C.

Serves: 4

4½ teaspoons kosher salt
1 teaspoon fennel seed, ground or smashed
1 teaspoon whole fennel seed
¼ teaspoon chili flakes
4 chicken thighs, bone in, skin on
3 tablespoons olive oil
2 cups dry white wine
1 cup water
3 tablespoons honey
2 cloves garlic
5 whole black peppercorns
1 bay leaf
1 teaspoon whole coriander seeds
1 small yellow onion, peeled, halved and sliced thin
2 medium fennel bulbs, outer leaves removed, halved lengthwise and sliced into ¼-inch half rounds, inner fronds reserved
2 large stalks rhubarb, cut into ½-inch pieces

WHAT TO DO:

1. Preheat oven to 375 degrees.

2. Mix 2 teaspoons salt with ground fennel seeds and chili flakes. Rub all over chicken.

3. Set a medium heavy-bottomed pan over medium heat. Swirl in 1 tablespoon olive oil. Lay chicken, skin-side down, in pan. Cook 5-7 minutes, or until skin is browned and crisped. Flip chicken, so skin-side faces up, and transfer to oven. Roast until done, about 10 minutes. Remove from oven and let rest.

4. While chicken roasts, combine wine, water, honey, 2 ½ teaspoons salt, garlic, peppercorns, bay leaf, coriander and whole fennel seeds in a medium pot. Bring to a simmer over medium heat. Add onion, fennel and remaining olive oil. Simmer 10 minutes, or until fennel is al dente.

5. Add rhubarb and simmer until just tender, about 4 minutes. Season broth with salt, if needed.

6. Spoon about ½ cup vegetable mixture into 4 shallow bowls. Ladle ¼ cup broth over top. Place a chicken thigh in each bowl and garnish with reserved fennel fronds.