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Poulet au Beurre Bordier à la Vanille de Madagascar flambé au Rhum

Our Recipes

Vanilla Butter Chicken flambéed with Rum


4 people

The ingredients

• 4 chicken thighs
• 75g Bordier vanilla butter
• 5cl aged rum
• 15-20cl single cream (or coconut milk, as desired)
• 1 onion
• 1 teaspoon sugar
• 1 drizzle oil

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Brown your chicken in 1/3 Bordier vanilla butter and a drizzle of oil to prevent the butter from burning. Remove the chicken and add the chopped onion until it melts.

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Return the chicken to the pan, sprinkle with sugar and caramelize a little. Extinguish the hood, pour in the rum, strike a match and leave to flambé without stirring.

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Once the flames are out, season to taste, then add the remaining butter. Pour in the cream (or coconut milk), bring to the boil and simmer for 15 to 20 minutes over low heat.

Maison Bordier: 4 professions

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