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  • Cog au rhum kendal pan fried chicken recipe

Cog au rhum kendal pan fried chicken recipe

Posted on Dec 17th, 2020
by Matthew
Categories:
  • Recipes

Cog au Rhum Kendal (pan fried chicken) recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Cog au rhum kendal pan fried chicken recipe. Read more below.
Cog au rhum kendal pan fried chicken recipe, recipe Rating: 4.5
Number of votes:109
Ingredients
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

Instructions:

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.

Serves: 4

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Reference: Cog au rhum kendal pan fried chicken recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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