Spicy Chocolate Chicken
Prep Time
20 minutes
Cook Time
70 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ounces bacon (diced)
- One 3-pound chicken (cut into 8 pieces)
- 1 1/2 teaspoons salt
- 1 onion (chopped)
- 2 carrots (peeled and chopped)
- 3 cloves garlic (peeled and smashed)
- 1 serrano chile (stemmed and halved)
- 2 tablespoons tomato paste
- 1/2 teaspoon allspice
- 1 teaspoon pimenton (smoked paprika)
- 1 1/2 cups red wine
- 1/2 cup low-sodium chicken broth
- 1 1/2 ounces baking chocolate (chopped)
- 2 tablespoons butter (room temperature)
- 2 teaspoons agave nectar
- 1 cup frozen peas (thawed)
Instructions
- As seen on: Giada Entertains, Episode 6. Spread The Love.
- 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.
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