To make a lot:

5 lbs chicken (cut into pieces – like thighs, breasts, or smaller)
1 tablespoon plus 1/2 teaspoon salt
1 teaspoon black pepper
5 sprigs thyme (I just used a mix of thyme, rosemary, sage, etc)
1 bunch scallions, thinly sliced (slice and reserve greens for garnish)
2 garlic cloves, minced
½ cup dry white wine
1/2 pound fresh rhubarb, cut into 1/4-inch dice (3 cups)
1 small pear, diced

Or, if you want less:

1 lb chicken (cut into pieces – like thighs, breasts, or smaller)
1 teaspoon salt
Several grinds black pepper
½ teaspoon Provence Herbs (mix of thyme, rosemary, sage, etc)
2 scallions, thinly sliced (slice and reserve greens for garnish)
1 garlic cloves, minced
1/3 cup dry white wine
1-2 stalks fresh rhubarb, cut into 1/4-inch slices (1 cup)
1 small pear, diced

Heat large skillet over medium-high heat. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.

Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and herbs; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, salt and a few grinds of pepper.

Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.

Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.