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Spicy Chocolate Chicken

Spicy Chocolate Chicken
Prep Time
20 min
Cook Time
1h 10 min
Yields
2 - 4 servings

This recipe uses a unique combination of baking chocolate, a serrano chile, pimenton, bacon and a whole chicken for out-of-this-world flavour.

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ingredients

2
Tbsp extra-virgin olive oil
4
oz bacon, diced
1
(3-lb) chicken, cut into 8 pieces
1 ½
tsp salt
1
onion, chopped
2
carrots, peeled and chopped
3
cloves garlic, peeled and smashed
1
serrano chile, stemmed and halved
2
Tbsp tomato paste
½
tsp allspice
1
tsp pimenton (smoked paprika)
1 ½
cups red wine
½
cup low-sodium chicken broth
1 ½
oz baking chocolate, chopped
2
Tbsp butter, room temperature
2
tsp agave nectar
1
cup frozen peas, thawed
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directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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