15 March 2009

Recipe: Ginger Chicken with Chocolate Reduction

Description: Cocoa beans in a cocoa pod. Sourc...Image via Wikipedia

Ginger Chicken with Chocolate Reduction

Photo: cocoa beans in the pods

For your Sunday dinner try this interesting recipe from a long-time famous French chef we all have watched on TV for years.

From: “A Year in Chocolate: 80 Recipes for Holidays and Special Occasions” by chef Jacques Torres.

Yield: Serves 4.


4 boneless chicken thighs

2 tablespoons honey

4 tablespoons of Olive Oil, divided

1 red pepper, diced

½ cup fresh ginger –peeled and julienned

1 small onion

1 clove of garlic, finely minced

Salt to taste

Pepper to taste

Paprika to taste

1 cup of white wine

2 Tablespoons 100% cocoa


Marinate thighs in honey, 3 tablespoons of olive oil, red pepper, ginger, onion, garlic, salt, paprika, and pepper.

Sauté in pan with 1 tbsp of olive oil until chicken is brown. Honey will caramelize in the pan.

In a separate pan, melt chocolate with 1 tbsp of butter and stir until smooth.

Divide chicken and vegetables evenly among four plates. Deglaze hot pan with wine and reduce by half.
Add in melted chocolate and reduce down. Drizzle over and around the chicken.

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