Cog au rhum kendal pan fried chicken recipe
Cog au Rhum Kendal (pan fried chicken) recipe
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- 1 chicken (approximately 4 pounds), cut into small pieces
- Salt and pepper to taste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1/3 cup dark rum
- 3 garlic cloves, minced
- 1/2 cup chives, minced
- 6 Tablespoons vegetable oil (divided use)
- 2 Tablespoons dark brown sugar
- 1 cup minced onions
- 1 can sliced mushrooms, drained
- 1-1/2 teaspoons sugar
- 1/2 cup water
- 2 teaspoons cornstarch
- 2 Tablespoons water
- 2 pimentos, sliced
Combine salt, pepper, Worcestershire sauce, soy sauce, rum, garlic, and chives. Marinate chicken in the mixture for 1-1/2 hours. Remove chicken pieces from marinade; set aside. Heat 4 Tablespoons oil in heavy skillet. When oil is hot, add brown sugar. When sugar has melted and turned dark brown, add chicken and cook about 8 minutes, turning occasionally until chicken is fully browned. Add minced onion and marinade; cook for 5 minutes over high heat. Add mushrooms, sugar, and 1/2 cup water. Cover and cook over low to medium heat for 30 minutes. Thicken sauce with cornstarch dissolved in water. Saute pimentos in 2 tablespoons hot oil for 1 minute. Remove pimentos and use as garnish for chicken.
Reference: Cog au rhum kendal pan fried chicken recipe
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