METHOD
- Brown chicken in 1/3 of the Bordier butter with a drizzle of oil in pan. Remove once golden.
- Sauté chopped onions until soft.
- Return chicken to pan, sprinkle sugar, and caramelize slightly.
- Pour in aged rum, light with a match to flambé, and let flames subside naturally.
- Season, add remaining Bordier butter, then stir in cream or coconut milk.
- Simmer gently for 15–20 minutes.
Tip: Use high-quality French Bordier butter for exceptional flavour and texture.
Source: https://www.maisonbordier.com/en/our-recipes/vanilla-butter-chicken-flambeed-with-rum/


