Spicy Chocolate Chicken
- Level: Intermediate
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 948
- Total Fat
- 65
- Saturated Fat
- 22
- Carbohydrates
- 22
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 52
- Cholesterol
- 208
- Sodium
- 1360
- Total: 1 hr 40 min
- Active: 1 hr 5 min
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
Directions
- 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.