Cog au rhum kendal pan fried chicken recipe

Cog au Rhum Kendal (pan fried chicken) recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Cog au Rhum Kendall Pan Fried Chicken recipe is a delightful and flavorful dish that combines the rich flavors of rum and the tenderness of pan-fried chicken. This recipe is a fusion of French and Caribbean cuisines, resulting in a unique and delicious combination of flavors. The chicken is marinated in a rum-infused marinade, then pan-fried to perfection, creating a crispy and juicy texture. With its aromatic spices and succulent taste, this recipe is sure to impress your guests and leave them craving for more.

Keywords: Cog au Rhum, Kendall, pan-fried chicken, rum-infused marinade, French-Caribbean cuisine.

Cog au rhum kendal pan fried chicken recipe details

Cog au rhum kendal pan fried chicken recipe, recipe Rating: 4.7
Number of votes:122

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