Fried Chicken with Chocolate and Vegatable Sauce

    Fried Chicken with Chocolate and Vegatable Sauce

    (5)
    7hours40min


    5 people made this

    Chicken breasts are marinated in condensed milk then fried before being served with a chocolate and vegetable sauce. Although this sounds unusual it tastes really good.

    Ingredients
    Serves: 4 

    • 1 (430g) tin sweetened condensed milk
    • 3 tablespoons chicken stock powder
    • 4 bone-in chicken breast
    • 6 tablespoons vegetable oil
    • 1/2 cup diced onion
    • 1/2 cup diced carrot
    • 1/4 cup diced celery
    • 2 fresh red chillies, halved and seeded
    • 2 large cloves garlic, peeled
    • 1 shallots, peeled and minced
    • 1 sprig fresh rosemary
    • 2 sprigs fresh thyme
    • 2 bay leaves
    • 5 juniper berries, crushed
    • 10 whole peppercorns
    • 3 whole cloves
    • 5cm cinnamon stick
    • 2 1/4 cups (560ml) Burgundy or other dry red wine
    • 1 cup (250ml) chicken stock
    • 60g dark cooking chocolate, grated

    Directions
    Preparation:40min  ›  Cook:2hours  ›  Extra time:5hours marinating  ›  Ready in:7hours40min 

    1. In a large bowl mix together sweetened condensed milk and 2 tablespoons chicken stock powder. Place chicken breasts in bowl and turn to coat all sides of the chicken. Cover and refrigerate for at least 5 to 6 hours; overnight is best.
    2. Preheat oven to 220 degrees C.
    3. In a roasting dish heat 4 tablespoons of the oil on the stove top over medium-high heat. Cook onion, carrot, celery, chillies, garlic and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 1 cup wine then cover and cook in the preheated oven for 25 minutes; gradually add remaining wine to the dish during this time. Stir in chicken stock and continue cooking for 1 hour.
    4. Strain contents of roasting dish into a saucepan. Cook over medium-low heat to reduce sauce. Melt chocolate in the sauce stirring until smooth.
    5. In a large frypan heat the remaining two tablespoons of oil. Season chicken with remaining chicken stock powder covering both sides generously. Cook in hot oil until evenly browned and cooked through. Pour sauce over chicken and heat through.
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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (3)

    by
    11

    While this wasn't the best chicken dinner I've ever had, I had to rate it a 5 for being delicious and creative! I would have never in a million years considered putting chocolate on chicken, but it really works. The chicken was wonderfully moist and I love the smell of cooking chocolate.  -  22 Jul 2004  (Review from Allrecipes USA and Canada)

    by
    1

    Delicious! Even my finicky 8 year old loved it. I used a whole fryer to make this recipe, had to cook the chicken in 2 batches. Served it with frijoles and gorditas. Great recipe!  -  18 Oct 2011  (Review from Allrecipes USA and Canada)

    by
    0

    Chicken was too sweet from the marinade but the sauce was bitter. Didnt have a lot of depth of flavor; surprising from the number of ingredients.  -  26 Sep 2013  (Review from Allrecipes USA and Canada)

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