I made Pollo al Rhum or in this case, Tacchino al Rhum.
Recipe is from here. No modification made beside substituting the chicken thigh with turkey breast.
Verdict: This is one recipe that only a thigh can do justice. At home, we don't eat much of other poultry parts beside breast meat. Even if we do, I always de-skin and trim all fats. But for this, I shall make grand exceptions! It was that special.
I like the fact that I'm not deep frying the meat, but slowly pan-roasting it first over butter, then with chicken stock and rum. I'll sub some of the butter with OO next time.
I like the fact that I get to use Suzie the Sage, ma petite herbe.
I like the fact that I get to use Rum for real cooking and not only for dessert. I am happy to learn that Rum doesn't turn food as salty as wine always does.
And most of all, I am extremely pleased by the sheer simplicity of this recipe.
It is a keeper!
|Ma petite herbe and my chilli who refuse to turn red!!|