When I watched the film ‘Chocolat’ for the first time, I didn’t realize that the sauce they were pouring over their main meal was in fact chocolate! To me, chocolate is something to make me feel good while I’m wasting time – a ‘quick sugar fix’
Now I’ve studied the chocolate subject a little more, I’ve realized that chocolate isn’t just a sugar fix but an elegant and delicious ingredient that can be enjoyed with main meals as well as desserts and cookies – and no guilt attached 🙂
Check this out:
Cook chicken pieces – either coat with flour and fry slowly in olive oil or roast in the oven until cooked right through.
Make the sauce:
2 oz. (50g.) dried cherries
1 oz. (25g.) unsweetened chocolate, chopped – use a dark chocolate and check there’s no added sugar
8 fl.oz (about 240mls) of chicken stock – try and use stock from the chicken you’re cooking rather than stock cubes
2 fl.oz (about 50mls) balsamic vinegar
1 tablespoon of brandy or orange juice
1. Pour chicken stock into pan and bring to the boil. Cook until reduced and thickened. If you’re using stock cubes, you may have to add a little cornflour to help with the thickening process.
2. Add the cherries and vinegar to the pan
3. Lower the heat a little, but keep simmering until the sauce separates when you run a spoon across the bottom of the pan. Don’t burn it!
4. Stir in the chocolate and brandy or orange juice until chocolate has melted.
5. Serve hot with chicken.