Pollo al Rhum {Chicken with Rum}


I am crazy for chicken thighs lately! Perhaps I purchased way too many of them at my bulk store. I’ll never tell, but this Pollo al Rhum {Italian for Chicken with Rum} is one amazing recipe & makes me happy I had them on hand. If you’re tired of the same old, same old chicken, you should try this out. Also equally fab is last week’s Galletti alle Olive. You should buy the thighs in bulk & try that one as well – just a thought!

In this penny-pinching season chicken thighs are a blessing. (Yes, only chicken thighs – not thunder thighs – but I’m not going to mention those again!)

They do need a little flavoring (ok a lot) and cooking them low & slow is the just the ticket – and, hello, it’s Italian which automatically makes it fab! Yes, it’s my blog & I’m allowed to say so! I know I am totally biased, I heart all things Italian and I think you should too!

This is really a fool proof recipe, but please please please take the time and dry off your chicken. Wet chicken will NOT brown! So pretty please, with sugar on top, make sure your chicken is browned on all sides! No shortcuts please.


I made this with both white & dark Rum and it was fab both ways so use whatever you have on hand – or borrow from the neighbor you know is going to have some! Nutmeg is such a secret little stealth ingredient here. There are just traces of it when you’re biting into it. Enough to make you wonder what it is but know that it’s dee-lish. And, hello, sage – that sexy little herb packs a powerful punch!



What you’ll need:
4 large chicken thighs
3 1/2 tablespoons unsalted butter
4 fresh sage leaves
1 cup chicken broth
1/2 cup Rum
large pinch of Nutmeg

What to do:
1. Pat your chicken thighs dry with a paper towel. Season well with salt/pepper on all sides. Set aside.

2. Place your chicken fryer/skillet over med-high heat. Once your pan is hot, add butter and melt.  Add sage and chicken thighs. Sprinkle thighs with Nutmeg. Cook  until chicken is browned on all sides. Turning as necessary.

3. Once the chicken is browned, add chicken stock and cook for approximately 5-6 minutes. Lower the heat to simmer/low, add rum. Cover and cook for approximately 20 minutes or until your chicken is cooked through. Turning every so often.

Buon Appetito!


  1. 1

    Wow. Looks fantastic, I’m definitely going to try this.

    • 1.1

      Thanks Chris! I really enjoyed this one. Hope you <3 it too! Working on another chicken dish tomorrow 🙂

  2. 2

    Ohhh…this looks yummy and easy…will defnately make this next week. I think I have some Thunder..oops…chicken thighs in the freezer..and rum in the bar 🙂

    LOVING your blog!!! Where have you been all my life?

    • 2.1

      Ciao Sue! So glad you found us! Welcome to our little corner of the weboverse!

  3. 3

    I came accross this receipe. I am from India and working in Dubai and i made this dish.. so compliements to you not only from me but my family and friends who enjoyed it!

    your tag is right beautiful food does not have to be complicated.

    Thank you once again.

    Much appreciation
    Karisa Miranda

    • 3.1

      Ah Karisa! You made my day! So happy you & your family/friends enjoyed this chicken recipe! I truly believe that beautiful food doesn’t have to be complicated (who has time for that anyway? LOL)

  4. 4

    I love chicken thighs. They stay moist, are resistant to over-cooking (unlike breasts), and pull in so much flavor when you marinate (or as you said, cooking low and slow) them! This sounds delicious!

    • 4.1

      Grazie Alta! They are quite moist & delicious! I love low & slow. Let’s me get some laundry done whilst I’m cookin LOL!

  5. 5

    Well, we’ve all done the chicken in wine thing but I’ve never done it with rum. I imagine it’s very aromatic. Great browning technique.

    • 5.1

      Hi Joan! Yes I prefer to drink my wine LOL! The Rum brings such a great layer to this dish! Simply delightful.

  6. 6

    This chicken looks amazing! Thanks for sharing your recipe 🙂

    • 6.1

      Ciao Karine! Grazie! I think food should be shared. Nothing like a great meal with your family or friends.

  7. 7

    This looks great! My fiance only likes the thigh meat so I’m sure he’ll love this recipe! Yum!

    • 7.1

      Hi Cookie! Thanks a bunch! Well I’m sure your fiance is going to be a happy camper! I’ve also several other recent chicken additions to the site lately. Hope you’ll check those out as well.

  8. 8

    This looks amazing! I have bookmarked and plan to try! Thanks!

  9. 9

    I’m a fan of rum, so this caught my eye right away! The sage and nutmeg and rum would make a lovely sauce. Sounds great!

    • 9.1

      Hi Lisa! What’s not to like right? The sauce is finger licking good! & well the chicken ain’t so bad either 😉

  10. 10

    now, that really makes me hungry now!

  11. 11

    Looks delicious! I have cooked pork in rum but never with chicken. This is a unique recipe, what I like the most is that it sounds fast and easy. Yummy:)

    • 11.1

      Hello Spicie! It is very easy peasy! But don’t let that fool you, it’s full of flavor! Meat falls right off the bone & the sauce….ooh the sauce LOL (can you tell I like it?)

  12. 12

    I just bought chicken thighs, so this may have to go into the cook pot tonight. Sounds delightful!

    • 12.1

      Thanks Melanie! So glad you’re going to give it a whirl! Buon Appetito!

  13. 13

    Oh my! I think I just found the next new dinner party main dish! I can see this with mushroom risotto and maybe some roasted parsnips & carrots.

    • 13.1

      Ah thanks Becky! It’s quite dee-lish. I hope your friends love it & the Mushroom Risotto would be perfect with it. I love Risottos (if you can’t tell LOL I have several on the site) & have another one with roasted red bell peppers coming up soon!

  14. 14
    Susan Vibert /

    Thank you soooo much! Just discovered you and love the way your recipe “cuts to the chase”. Am trying this tomorrow night, after my ckn thighs defrost.
    (Always have yummy Rum on the pantry shelf and nutmeg cloves on hand ever since ate at a very small restaurant in Chgo where the ONLY dishes were chicken and the chef used nutmeg and cinnamon liberally . DELISH!)

  15. 15
    Nooria /

    When writing recipes, you do not need to to use “your”.

    For example: ‘Once the butter is melted, add in your sage leaves & then your chicken thighs. Sprinkle thighs with your Nutmeg.’

    There is no confusion between which chicken I’m going to use or whose nutmeg I’ll add.

    Simply state: Add sage leaves, then add chicken thighs. .. etc.
    does that help?

  16. 16
    Lisa /

    absolutely awesome….

  17. 17
    John Skuja /

    I tried this the other night with the mushroom risotto and my wonderful partner said it has become one of her favorite chicken dishes. I made it with a dark black strap molasses rum and it was very hard to simply not over eat… Great recipe and great food blog!!!

  18. 18

    This looks delicious. I start my garlic chicken and wine the same way and then finish it in the oven. So important to dry the bird, only way to get that crispy brown skin. I have to try it with the rum for sure.

  19. 19
    Jenn /

    I just tried this recipe for dinner tonight and it was delicious! Since there was a lot of liquid at the end, I sliced some onions and added it to the liquid (i put the chicken thighs to the side to rest) and tossed in some cherry tomatoes and spinach as well. I sauteed them for about 5 min and it was great side dish.

    Thank you so much for this recipe! I’ll definitely be making this again.

  20. 20

    This CHicken with Rum was out of this world! I didn’t have sage so I used Rosemary and I posted a link back to your site from my post at http://www.mydearestkitchen.com. Great Recipe!

  21. 21
    Jeanine Ballenger /

    I guess you add the rum with the stock?

    • 21.1

      Hi Jeanine, you add the rum after you’ve added the stock. It’s in step 3 in the directions. I adore this chicken recipe, hope you do too!

  22. 22
    Robin Hudak /

    I patted my chicken dry with paper towels, but still didn’t get it as beautiful of a brown as yours. Not sure what I did wrong? It smells good, so hopefully it will still taste good. Just wish the presentation would have turned out a little better. I was out of butter, and used coconut oil…maybe that was it?

    • 22.1

      Hi Robin. I’m not quite sure, I’ve never tried it using coconut oil.

  23. 23
    jezz snock /

    Yummm…. 2morrow is my hubby’s birthday and am gonna prepare this for him… looks delicious and hope it does wonder…. fingers cross… just love this receipe…


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