Pollo al Rhum (Chicken with Rum)

1. 1

   Pat your chicken thighs dry with a paper towel and season well with salt and pepper on all sides.

2. 2

   Set aside.

3. 3

   Place your chicken fryer/skillet over med-high heat.

4. 4

   Once your pan is hot, add in your butter.

5. 5

   Once the butter is melted, add in your sage leaves and then your chicken thighs.

6. 6

   Sprinkle thighs with your nutmeg.

7. 7

   Cook thighs until they are browned on all sides, turning as necessary.

8. 8

   Once the chicken is browned, add in chicken stock and cook for approximately 5-6 minutes.

9. 9

   Lower the heat to simmer/low and add in the rum.

10. 10

    Cover your pan with a lid and cook for approximately 20 minutes or until your chicken is cooked through, turning every so often.

11. 11

    Buon appetito!

* Per serving · 4 servings · Values may vary.