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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Vanilla Butter Chicken flambéed with Rum
Moyen
4 people
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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
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
Cheese refiner
The House’s primary expertise: selecting and caring for the finest cheeses.
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A selection of the finest creamery products made by passionate farmers and craftsmen.
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