This recipe was clipped from Parade Magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Coq au Rhum Kendal
1 chicken (3 1/2 to 4 lbs.), cut into small sections
Salt and black pepper to taste
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon Ac’cent (optional)
1/4 cup rum
2 garlic cloves, minced
1/2 cup minced chives
6 tablespoons vegetable oil, divided
1 tablespoon brown sugar
1 cup minced onions
1 can (3 or 4 oz.) mushrooms, drained
1 1/2 teaspoons sugar
1/2 cup water
2 teaspoons cornstarch
2 tablespoons water
2 pimientos, sliced
Season chicken pieces with mixture of salt, pepper, Worcestershire sauce, soy sauce, Ac’cent, rum, garlic and chives. Marinate for 1 1/2 hours; remove chicken pieces from marinade; set aside. heat 4 tablespoons oil in heavy skillet. When oil is very hot, add brown sugar. When sugar has melted and turned dark brown, add chicken; cook about 8 minutes, turning occasionally until the chicken is fully browned. Add minced onion and marinade; cook 5 minutes on high heat. Add mushrooms, sugar, and 1/2 cup water. Cover; cook on medium to low heat for 30 minutes. Thicken sauce with cornstarch dissolved in water. Saute pimientos in 2 tablespoons hot oil for 1 minute. Remove pimientos and use to garnish for chicken. Makes four servings.