Cassie’s Ruminations

Pollo al Rhum

I got this recipe from the Tasty Kitchen website. It was the featured recipe a few days ago and I marked it to try. I slightly reduced the butter and used freshly grated nutmeg. This was a very juicy and flavorful chicken, and I’ll definitely make it again. We had this with some boiled potatoes. I think some pasta or rice would also work well, and the sauce would go very well with any of those.

Pollo al Rhum
Serves 4

4 whole chicken thighs, about 1½ lbs
kosher salt
black pepper
nutmeg
4 large fresh sage leaves
3 tbsp butter
1 cup low sodium chicken broth
½ cup light rum

Season the chicken with generously with salt, pepper, and lightly with nutmeg on all sides.

In a large skillet over medium high heat, melt the butter. When it just starts to foam, add chicken, skin side down, and the sage leaves. Cook for 3-4 minutes or until nicely browned, then turn over and brown the other side. Add the chicken broth and cook for 5 minutes, turning the chicken over halfway through. Turn the chicken back skin side up, reduce the heat to medium low, and add the rum. Cover the skillet and simmer for 20 minutes or until the chicken is cooked through.