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Red wine and chocolate chicken
Red wine and chocolate chicken
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Elevate classic French coq au vin with a festive Easter twist inspired by Italian and Spanish flavors, adding depth with a hint of bitter chocolate in the wine sauce.
Ingredients:
  • 50g unsalted butter
  • 3 x 5mm-thick slices speck, chopped
  • 2 celery stalks, finely chopped
  • 16 whole eschalots
  • 200g button mushrooms
  • 4 garlic cloves, finely chopped
  • 1.8kg whole chicken, jointed into 8 pieces
  • 40.00 ml plain flour
  • 44.40 gm tomato paste
  • 750ml red wine
  • 2 bay leaves
  • 2 oregano sprigs, plus extra to serve
  • 1/2 bunch flat-leaf parsley, leaves chopped, stalks reserved
  • 500ml chicken stock
  • 6 allspice berries
  • 2 whole cloves
  • 2 cinnamon quills
  • 1 tsp cumin seeds
  • 20g dark (70%) chocolate, grated
  • Buttered steamed brown rice, to serve
Instructions:
  • Preheat oven to 180°C. In a casserole over medium heat, melt half of the butter with oil. Sauté speck, celery, and eschalots until softened, about 3-4 minutes. Add mushrooms and garlic, cook until fragrant for about 2-3 minutes. Set aside the mixture.
  • Add the remaining 25g of butter and 1 tablespoon of oil to the casserole on medium heat. Season the chicken with salt and cook it in 2 batches, turning occasionally, for 6-8 minutes until golden. Remove the chicken from the pan and set it aside, then return all the chicken to the pan.
  • Coat with flour and cook, stirring, until browned (about 2 minutes). Stir in tomato paste and cook for another minute. Pour in wine, scraping the bottom of the pan. Make a bouquet garni with the bay leaves, oregano, and parsley stalks, tie them together, and add to the pan along with stock and spices. Bring to a boil, cover with a lid, and transfer to the oven. Cook for 50 minutes until tender.
  • Separate the chicken and vegetables from the sauce, removing the cinnamon and bouquet garni. Heat the sauce over medium heat until it simmers. Let it cook for 5 minutes until it slightly reduces and thickens, then stir in the chocolate. Pour the sauce over the chicken, sprinkle with extra oregano, and serve with buttered brown rice.

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