Pollo al Rhum {Chicken with Rum}
I am crazy for chicken thighs lately! Perhaps I purchased way too many of them at my bulk store. I’ll never tell, but this Pollo al Rhum {Italian for Chicken with Rum} is one amazing recipe & makes me happy I had them on hand. If you’re tired of the same old, same old chicken, you should try this out. Also equally fab is last week’s Galletti alle Olive. You should buy the thighs in bulk & try that one as well - just a thought!
In this penny-pinching season chicken thighs are a blessing. (Yes, only chicken thighs - not thunder thighs - but I’m not going to mention those again!)
They do need a little flavoring (ok a lot) and cooking them low & slow is the just the ticket - and, hello, it’s Italian which automatically makes it fab! Yes, it’s my blog & I’m allowed to say so! I know I am totally biased, I heart all things Italian and I think you should too!
This is really a fool proof recipe, but please please please take the time and dry off your chicken. Wet chicken will NOT brown! So pretty please, with sugar on top, make sure your chicken is browned on all sides! No shortcuts please.
I made this with both white & dark Rum and it was fab both ways so use whatever you have on hand - or borrow from the neighbor you know is going to have some! Nutmeg is such a secret little stealth ingredient here. There are just traces of it when you’re biting into it. Enough to make you wonder what it is but know that it’s dee-lish. And, hello, sage - that sexy little herb packs a powerful punch!
What you’ll need:
4 large chicken thighs
3 1/2 tbsp unsalted butter
4 fresh sage leaves
1 cup chicken broth
1/2 cup Rum
large pinch of Nutmeg
s/p
What to do:
Pat your chicken thighs dry with a paper towel & season well with s/p on all sides & set aside. Place your chicken fryer/skillet over med-high heat. Once your pan is hot, add in your butter.
Once the butter is melted, add in your sage leaves & then your chicken thighs. Sprinkle thighs with your Nutmeg. Cook your thighs until they are browned on all sides. Turning as necessary.
Once the chicken is browned, add in your chicken stock and cook for approximately 5-6 minutes. Lower the heat to simmer/low & add in the rum. Cover your pan with a lid and cook for approximately 20 minutes or until your chicken is cooked through. Turning every so often.
Buon Appetito!
Goes great with:
Funghi Gratinati {Mushrooms au Gratin}
If you liked this post, or even if you didn’t I’d really appreciate a Stumble or other share lovin’ the buttons are right below! Grazie! Mwah
Wow. Looks fantastic, I’m definitely going to try this.
Thanks Chris! I really enjoyed this one. Hope you <3 it too! Working on another chicken dish tomorrow
Ohhh…this looks yummy and easy…will defnately make this next week. I think I have some Thunder..oops…chicken thighs in the freezer..and rum in the bar
LOVING your blog!!! Where have you been all my life?
Hi:
I came accross this receipe. I am from India and working in Dubai and i made this dish.. so compliements to you not only from me but my family and friends who enjoyed it!
your tag is right beautiful food does not have to be complicated.
Thank you once again.
Much appreciation
Karisa Miranda
I love chicken thighs. They stay moist, are resistant to over-cooking (unlike breasts), and pull in so much flavor when you marinate (or as you said, cooking low and slow) them! This sounds delicious!
Well, we’ve all done the chicken in wine thing but I’ve never done it with rum. I imagine it’s very aromatic. Great browning technique.
This chicken looks amazing! Thanks for sharing your recipe
This looks great! My fiance only likes the thigh meat so I’m sure he’ll love this recipe! Yum!
This looks amazing! I have bookmarked and plan to try! Thanks!
I’m a fan of rum, so this caught my eye right away! The sage and nutmeg and rum would make a lovely sauce. Sounds great!
now, that really makes me hungry now!
Looks delicious! I have cooked pork in rum but never with chicken. This is a unique recipe, what I like the most is that it sounds fast and easy. Yummy:)
I just bought chicken thighs, so this may have to go into the cook pot tonight. Sounds delightful!
Thanks Melanie! So glad you’re going to give it a whirl! Buon Appetito!
Ciao Sue! So glad you found us! Welcome to our little corner of the weboverse!
Ah Karisa! You made my day! So happy you & your family/friends enjoyed this chicken recipe! I truly believe that beautiful food doesn’t have to be complicated (who has time for that anyway? LOL)
Grazie Alta! They are quite moist & delicious! I love low & slow. Let’s me get some laundry done whilst I’m cookin LOL!
Hi Joan! Yes I prefer to drink my wine LOL! The Rum brings such a great layer to this dish! Simply delightful.
Ciao Karine! Grazie! I think food should be shared. Nothing like a great meal with your family or friends.
Hi Cookie! Thanks a bunch! Well I’m sure your fiance is going to be a happy camper! I’ve also several other recent chicken additions to the site lately. Hope you’ll check those out as well.
Hi Honey! Thanks a bunch! I hope you heart it!
Hi Lisa! What’s not to like right? The sauce is finger licking good! & well the chicken ain’t so bad either
Thanks Nez! That’s one of the best compliments you could give me!
Hello Spicie! It is very easy peasy! But don’t let that fool you, it’s full of flavor! Meat falls right off the bone & the sauce….ooh the sauce LOL (can you tell I like it?)
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Oh my! I think I just found the next new dinner party main dish! I can see this with mushroom risotto and maybe some roasted parsnips & carrots.
Ah thanks Becky! It’s quite dee-lish. I hope your friends love it & the Mushroom Risotto would be perfect with it. I love Risottos (if you can’t tell LOL I have several on the site) & have another one with roasted red bell peppers coming up soon!
[...] Pollo al Rhum [...]
Thank you soooo much! Just discovered you and love the way your recipe “cuts to the chase”. Am trying this tomorrow night, after my ckn thighs defrost.
(Always have yummy Rum on the pantry shelf and nutmeg cloves on hand ever since ate at a very small restaurant in Chgo where the ONLY dishes were chicken and the chef used nutmeg and cinnamon liberally . DELISH!)
When writing recipes, you do not need to to use “your”.
For example: ‘Once the butter is melted, add in your sage leaves & then your chicken thighs. Sprinkle thighs with your Nutmeg.’
There is no confusion between which chicken I’m going to use or whose nutmeg I’ll add.
Simply state: Add sage leaves, then add chicken thighs. .. etc.
does that help?
absolutely awesome….
I tried this the other night with the mushroom risotto and my wonderful partner said it has become one of her favorite chicken dishes. I made it with a dark black strap molasses rum and it was very hard to simply not over eat… Great recipe and great food blog!!!