Chocolate Sauce Chicken With Prunes And Apricots Served Over Unpeeled Potato

Posted 2014-09-22 by finy ⇒ follow

Chocolate Sauce chicken

Chocolate and chicken! I have had a few comments from people I have mentioned it to.

Many of us love chocolate, and also chicken, so why not combine the two.

The small amount of chocolate I have used, sweetens the sauce slightly with only a very faint hint of a chocolate taste.

If you served this, I do not think guests could guess what the secret ingredient was -the chocolate is very unobtrusive.

And needless to say, it tasted excellent on top of boiled jacket potatoes.

I used less breasts in the mixture of chicken as I find these get a bit dry when baked and I think next time I would not use breasts.

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Makes: 3 servings

Ingredients
Seasoned flour
4 dried apricots
4 [link http://reviewclue.com.au/pitted-prunes-by-sunbeam/ pitted prunes]
800 g total -chicken thighs, legs, breasts -skin removed
1½ tbsp [link http://reviewclue.com.au/white-wings-premium-plain-flour/ flour]
¾ - 1 cup chicken stock
10 g chocolate

Method

Soak the apricots and prunes in cold water for at least half an hour.

Apricots and prunes soaking

Set oven at 180°. Drain apricots and prunes.

Dry the chicken with paper towel and put seasoned flour in a plastic bag -shake so that all pieces are coated.

Do not use too much flour

Heat a bit of oil and an equal amount of butter in a frypan and brown chicken pieces in batches.

A batch of cooked chicken pieces

Continue till all cooked, and set aside, or put directly into an ovenproof dish -I can use my saucepans in the oven also, so I put them on a plate.

All chicken cooked

Add the flour to the pan and drippings, and cook stirring for a minute or so. Add the stock gradually stirring with each addition to get rid of the lumps.

Now add your piece of chocolate.