Rum Apple Chicken with Boursin Mashed Potatoes

Rum Apple Chicken with Boursin Mashed Potatoes

This is a great holiday recipe, especially if you have a little rum leftover from your egg nog. If not, you can usually buy tiny little bottles at the liquor store. Just make sure your rum is gluten free. I used a spiced rum which I have found conflicting research about whether it contains gluten or not. It doesn’t bother me, so I use it. Boursin is a delicious soft cheese with garlic and herbs. It makes the mashed potatoes deserving of a holiday meal.

Rum Apple Chicken

6 chicken thighs
1 apple peeled and chopped
1/2 red onion chopped (or 2-3 shallots chopped)
1/3 cup rum
1/2 cup apple cider
1/2 cup chicken stock
1/4 cup balsamic vinegar
2 Tbsp dijon mustard
1 Tbsp fresh chopped sage
flat leaf parsley for garnish

Salt and pepper chicken. Brown chicken in olive oil (may have to do it in batches). Remove chicken from pan. Add onion and apple to skillet and cook until soft. Deglaze pan with rum and reduce for a minute or two. Add stock, cider, balsamic vinegar, mustard, and sage. Add chicken back to pot and let simmer over low heat until sauce reduces by half. Serve over mashed potatoes and garnish with parsley.

Boursin Mashed Potatoes

3 cups cubed red potatoes
2-3 oz Boursin Cheese
Chicken Stock
1-2 Tbsp butter
Boil potatoes in water until soft. Add cheese, butter, few splashes of milk, and a few splashes of chicken stock. Start with a small amount of liquids then add more until you get the desired consistency. Blend with a hand mixer or mash with a potato masher. Serve with Rum Apple Chicken.


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