Chicken In Chocolate And Wine Sauce Recipes

CHICKEN IN CHOCOLATE-AND-WINE SAUCE

Steps:

• Preheat oven to 350 degrees. Combine flour and cinnamon in a medium bowl. Toss chicken breasts lightly in seasoned flour. Shake of excess. Reserve 1 teaspoon of flour mixture.
• Heat oil and butter in large skillet. Cook chicken over medium-high heat until golden, turning once. Remove from pan; drain on paper towels.
• Add onion, cocoa powder, sugar and tomato paste to skillet and stir over low heat. Add red wine and stock gradually, stirring over low heat until smooth.
• Blend sour cream and reserved flour in small bowl until smooth. Add to skillet with raisins; stir over medium heat 2 minutes or until thickened slightly.
• Place chicken in an ovenproof baking dish. Pour sauce over chicken. Cover and bake for 15 minutes or until chicken is tender and no longer pink. Sprinkle with toasted sliced almonds before serving.

CHICKEN IN A CHOCOLATE SAUCE

Steps:

• Mix flour and salt and pepper. Adjust to taste as I just guessed on the measurements. Place in plastic bag and dredge breasts in it.
• Heat oil in a skillet and add chicken. Brown on both sides. Remove chicken to oven proof dish, preferably one with a lid.
• Add 2 Tbs flour or some of the dredging flour to pan drippings. Cook until browned, stirring constantly. Add stock gradually; cook, stirring constantly, until thickened.
• Blend in chocolate and stir until melted. Add cinnamon and salt and pepper if needed. Stir in remaining ingredients (not garnish) and pour over chicken.
• Bake, covered, in preheated 325 F oven for 45 minutes.
• Garnish with chopped parsley and blanched whole almonds.

SPICY CHOCOLATE CHICKEN

Steps:

• Heat a braiser or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon to a plate, using a slotted spoon.
• Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon.
• Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimenton; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon. Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through.
• Remove the chicken to a platter to rest. Meanwhile, whisk the butter and agave nectar into the sauce. Stir in the peas, then spoon the stew over the chicken pieces.