Rum Runner Chicken

• 1 whole chicken (3-1/2 lbs (1.6 kg). to 4 pounds), cut into small pieces
• 2 tsp (10 ml) Worcestershire sauce
• 1 tbsp (15 ml) soy sauce
• 1/4 cup (60 ml) dark rum
• 2 cloves garlic, minced
• 1/2 cup (125 ml) minced chives
• salt and pepper, to taste
• 4 tbsp (60 ml) peanut oil, (or vegetable, your choice)
• 3 tbsp (45 ml) dark (or light) brown sugar
• 1 cup (225 ml) minced onions
• 1/4 lb (.1 kg). sliced mushrooms
• 1/2 cup (125 ml) chicken stock or water
• chopped or whole cashews or peanuts, optional garnish
• cooked rice, optional

1. Combine salt, pepper, Worcestershire, soy sauce, rum, garlic, and chives to make a marinade.
2. Marinate chicken in mixture for at least 8 hours or best if overnight.
3. Remove chicken from marinade and SAVE the liquid.
4. Heat oil in a heavy large skillet until it is very hot, add the brown sugar.
5. When the sugar has melted and turmed dark brown, add the chicken and cook for about 8 to 10 minutes, depending on how plump your chicken is, turning occasionally until the chicken is nicely browned.
6. Add the onion and the saved marinade and cook for a good 5 minutes over high heat.
7. Add the mushrooms and 1/2 cup (125 ml) of chicken stock or water, cover the skillet.
8. Continue simmering over medium heat for 30 minutes.
9. Serve hot over rice or alone garnished with nuts for a great dinner that tastes like the islands!

chicken, worcestershire sauce, soy sauce, dark rum, garlic, chives, salt, peanut oil, brown sugar, onions, mushrooms, chicken, cashews, rice

Taken from online-cookbook.com/goto/cook/rpage/0012D9 (may not work)