Cog Au Rhum Kendal
- 1 chicken - (abt 4 lbs) cut small pieces
- Salt to taste
- Freshly-ground black pepper to taste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1/3 cup dark rum
- 3 garlic cloves minced
- 1/2 cup minced chives
- 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.
This recipe yields 4 servings.