Chicken with Creamed Rum Sauce
Elevate your weeknight dinner game with this decadent Chicken with Creamed Rum Sauce, a gourmet recipe that combines crispy, golden-browned chicken thighs with a luxuriously rich and velvety sauce. Infused with the deep, caramel-like flavor of dark rum, this dish is perfectly balanced by the savory notes of sautéed shallots, garlic, and fresh thyme. A touch of heavy cream brings silky indulgence, while a final garnish of fresh parsley adds a pop of color and brightness. Ready in just 45 minutes, this recipe is ideal for impressing at dinner parties or treating yourself to an elevated meal. Serve it over fluffy mashed potatoes, fragrant rice, or alongside roasted vegetables for a truly unforgettable dining experience. Perfect for fans of comforting yet gourmet chicken recipes!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter (unsalted)
- 2 medium Shallots (finely diced)
- 3 cloves Garlic (minced)
- 0.25 cup Dark rum
- 0.5 cup Chicken broth
- 0.75 cup Heavy cream
- 1 teaspoon Fresh thyme (leaves only)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season both sides of the chicken thighs with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 4-5 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and melt the butter.
Add the diced shallots to the skillet and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Carefully pour the dark rum into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
Add the chicken broth and thyme to the skillet, stirring well to combine.
Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and simmer for 15 minutes to ensure the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
Remove the chicken thighs again and set them aside on a serving platter.
Stir heavy cream into the skillet, whisking to incorporate with the broth and rum mixture. Let the sauce simmer for about 3-4 minutes until thickened.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Pour the creamed rum sauce over the chicken thighs.
Garnish with freshly chopped parsley and serve immediately. Pair with mashed potatoes, rice, or your favorite roasted vegetables.
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 118 mg | 9% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
