Chicken in a Chocolate Sauce
This recipe is adapted from "the Encyclopedia of Creative Cooking" which has been around forever. I like the interesting mix of ingredients. It is reminiscent of a mole but much more simple and not spicy. It called for a whole disjointed chicken which I have replaced with chicken breasts. If you use boneless chicken breasts you will need to watch the cooking time as it will cook faster. I liked Recipe #248470 with this dish.
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INGREDIENTS
Nutrition- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 1⁄2cup flour
- 2tablespoons olive oil
- 1(16 ounce) can chicken broth
- 1⁄2ounce bitter chocolate (half cube)
- 1⁄2teaspoon cinnamon
- 1⁄2cup blanched almonds, chopped or 1/2 cup sliced almonds, crushed
- 1⁄2
- 1
- 1⁄2cup raisins
- 12
- whole almond, and
-
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DIRECTIONS
- Mix flour and salt and pepper. Adjust to taste as I just guessed on the measurements. Place in plastic bag and dredge breasts in it.
- Heat oil in a skillet and add chicken. Brown on both sides. Remove chicken to oven proof dish, preferably one with a lid.
- Add 2 Tbs flour or some of the dredging flour to pan drippings. Cook until browned, stirring constantly. Add stock gradually; cook, stirring constantly, until thickened.
- Blend in chocolate and stir until melted. Add cinnamon and salt and pepper if needed. Stir in remaining ingredients (not garnish) and pour over chicken.
- Bake, covered, in preheated 325 F oven for 45 minutes.
- Garnish with chopped parsley and blanched whole almonds.
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