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Food, food, food

Sweet/Salty/Bitter.
This chicken dish probably isn't one to try on the younger members of the family, but it's a dinner party winner when you want to show off! Serves 4 - 6
Red wine and chocolate chicken

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INGREDIENTS:
  • 50 g unsalted butter
  • 2 tablespoons olive oil
  • 3 x 5mm- thick slices of speck, chopped
  • 2 celery stalks, finely chopped
  • 16 whole eschalots
  • 200g button mushrooms
  • 4 garlic cloves, finely chopped
  • 1.8 kg whole chicken, jointed into 8 pieces
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 3 cups (750 ml) red wine
  • 2 bay leaves
  • 2 oregano sprigs, plus extra to serve
  • ½ bunch flat leaf parsley leaves chopped, stalks reserved
  • 2 cups (500ml) chicken stock
  • 5 allspice berries
  • 2 each whole cloves and cinnamon quills
  • 1 teaspoon cumin seeds
  • 20g dark (70%) chocolate, grated
  • Buttered steamed brown rice, to serve
METHOD:
  • Preheat oven to 180°C. Place half the butter and oil in a casserole over medium   heat. Cook speck, celery and eschalots for 3-4 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 2-3 minutes or until fragrant. Remove from the pan and set aside.  
  • Return casserole to medium heat with remaining 25g of butter and 1 tablespoon of oil. Season chicken with salt and cook in 2 batches, turning, for 6-8 minutes or until golden. Remove from pan and set aside.
  • Return all chicken to the pan. Sprinkle with flour and cook, stirring, for 2 minutes or until browned. Add tomato paste and cook for a further 1 minute, the add wine, scraping the bottom of the pan. Tie together bay, oregano and reserved parsley stalks to make a bouquet garni and add to pan with stock and spices.
  • Bring to the boil, them over with a lid. Transfer to oven and cook for 50 minutes or until tender.
  • Strain chicken and vegetables and set aside, discarding cinnamon and bouquet garni,
  • Return sauce to medium heat and bring to a simmer. Cook for 5 minutes or until slightly reduced and thickened, then whisk in chocolate. Pour sauce over chicken and scatter with extra oregano.
Serve with buttered brown rice. 

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© COPYRIGHT 2017.
ALL RIGHTS RESERVED.
Photo used under Creative Commons from Theo Crazzolara
  • IN THIS ISSUE
    • Filipino Festivals
    • Filipino Fashion
    • Filipino Fun Facts
    • Philippines fauna
    • Filipino food fetishes
    • Filipino Inventions
    • Filipino traditions
    • Filipino Myths and legends
    • Filipino Music
    • In your corner
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING
  • FOOD
  • CONTACT US
    • SUPPORT SERVICES