Marinate the chicken thighs in rum, then bake them along with potatoes!
Ingredients
- Black pepper – 1 pinch
- Butter – 50 g
- Honey – 2 teaspoons
- Oil – 2 tablespoons
- Fresh rosemary – 16 g
- Rum – 100 ml
- Salt – 1 pinch
- Shallots – 4 pieces
- Chicken thighs – 6 pieces
- Baby potatoes – 300 g
- Lime – 1 piece
- Garlic cloves – 2 pieces
- Black tea leaves – 150 ml
Preparation
Step 1: Marinate the Meat
Clean and trim the chicken thighs, then place them in a baking dish or cast-iron skillet. Season with black pepper, add a few slices of garlic, and a sprig of rosemary. Pour rum over the meat and refrigerate for 20-30 minutes.
Step 2: Sauté Shallots with Garlic
Cut the shallots into thick cubes and slice the garlic. Pat dry the marinated meat with paper towels. Reserve the marinade; it will be used later for the sauce. Heat oil in a skillet and place the chicken thighs skin side down. Sear on both sides until browned. Transfer the seared chicken to a bowl. Remove excess fat from the skillet, then add shallots and garlic. Cut half of the lime into wedges and add to the skillet along with torn rosemary sprigs. Pour in the reserved marinade and remove excess alcohol by flambéing the sauce. Carefully ignite the alcohol vapors with a long lighter or by tilting the pan over the flame. Reduce the heat and wait until the flame extinguishes, indicating the alcohol has burned off. Add black tea infusion and season with honey. Grate a bit of lime zest, season with salt, and add a few cubes of frozen butter. Bring the sauce to a boil.
Step 3: Arrange the Potatoes
Transfer the chicken and sauce to a baking dish. Arrange cleaned baby potatoes around the chicken. Cover and place in a preheated oven at 180°C for 50-60 minutes.
Transfer the chicken and potatoes to a large serving platter. Remove the lime and rosemary from the sauce. If you used a baking dish, transfer the sauce back to the skillet, add frozen butter, and reduce over medium heat, stirring constantly. Pour the sauce over the chicken and potatoes before serving.
