Flambeed Chicken (Pollo Alla Fiamma)
Use the amount of rum that is called for—too much alcohol and the flames can burn the chicken.
Ingredients
- 2 1/2 to 3 lb broiler-fryer whole chicken, halved
- 1 t salt
- 1/2 t pepper
- 18 sprigs rosemary
- 3 cloves garlic, halved
- 3 T butter
- 1/2 C light rum
Instructions
- Rub chicken with salt and pepper.
- Place 3 sprigs rosemary in 3 different areas under skin of each half chicken.
- Cook chicken and garlic in butter in 12-inch skillet over medium-high heat, turning occasionally, until chicken is brown.
- Cover and cook over medium heat 40 minutes or until chicken juices run clear.
- Pour rum into skillet.
- Heat about 1 minute or until hot.
- Carefully ignite.
- Serve when flame dies out.