How to Make Braised Chicken

Let’s make a braised chicken today. We are going to marinate it in Rum for a good hour before we start. This will deliver an incredibly tasty gravy, if you will, after the chicken is done. I am using thighs and drumsticks for this but feel free to use chicken breast if you like.

This recipe serves 8 to 10 people. It is a great frugal meal for entertaining!

12 chicken drumsticks
12 chicken thighs
¼ cup chopped chives
½ cup soy sauce
1 cup rum
4 garlic cloves – minced
Black pepper

Rinse and pat dry the chicken. Place in a bowl and add all of the other ingredients. Toss well to coat all pieces. Cover and refrigerate for at least one hour.

1/8 cup oil
2 TBS brown sugar

Heat oil in a large braising pan. Add the brown sugar and heat until sugar melts. Add the chicken – working in batches – and brown evenly on all sides. Set aside.
Reserve the marinade!

1 medium onion – chopped
8 large mushrooms – sliced
2 pimentos – chopped
Reserved marinade
1 cup water
Fresh thyme sprigs
1 TBS cornstarch

Add the chopped onion to the pot and cook – scraping the bottom – for 8 to 10 minutes. Add the mushrooms and cook for another 4 to 5 minutes. Add the pimentos, mix well, and return the chicken to the pot. Add the marinade and water. Spread out the thyme sprigs on the chicken. Bring to a boil, reduce heat and cover. Simmer for 1 hour.

Remove a cup of the hot sauce and whisk in 1 TBS cornstarch. Add to the pot and mix well. Bring back to a boil and allow sauce to thicken. Serve with mashed potatoes. Enjoy!

Print the Braised Rum Chicken Recipe Here