Add the butter to a pan and fry the cubed chicken. Mix-in the chillies, garlic and bayleaf.
When the chicken is golden brown in colour remove from the pan and set aside. Add the wine and coffee to the pan and continue cooking until the sauce has thickened appreciably then add the coffee beans and cream.
Mix well, return the chicken pieces to the pan and cook for 15 minutes. Serve on a bed of rice.