A rich and flavorful twist on the classic Coq au Vin, enhanced with the deep, earthy notes of cocoa powder.
Ingredients: 6 chicken thighs. Salt and black pepper to taste. 2 tablespoons olive oil. 4 slices bacon, chopped. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, sliced. 1 cup red wine. 1 cup chicken broth. 2 tablespoons cocoa powder. 2 bay leaves. 1 teaspoon dried thyme. 1 cup mushrooms, sliced. 1 tablespoon butter. 2 tablespoons all-purpose flour. Fresh parsley for garnish.
Instructions: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs on both sides, then remove from skillet and set aside. In the same skillet, cook chopped bacon until crispy. Remove and set aside with chicken. Add chopped onion, minced garlic, and sliced carrots to the skillet. Cook until softened. Deglaze the skillet with red wine, scraping up any browned bits from the bottom. Stir in chicken broth, cocoa powder, bay leaves, and dried thyme. Return chicken and bacon to the skillet. Cover and simmer for 30 minutes. In a separate pan, saut sliced mushrooms in butter until golden brown. Sprinkle flour over mushrooms and cook for 2 minutes. Add mushroom mixture to the chicken skillet, stirring to thicken the sauce. Simmer for an additional 10 minutes until chicken is cooked through and sauce is thickened. Garnish with fresh parsley before serving.
Prep Time: 20 minutes
Cook Time: 45 minutes
Headhunter Crafts
