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Chicken in Chocolate Sauce with Pearl Barley Risotto and |
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Chicken in Chocolate Sauce with Pearl Barley Risotto and - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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2
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8 oz chicken breasts |
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15 g
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Goose fat |
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1 tsp
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Mixed spice |
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Salt and pepper |
| SAUCE |
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Chicken carcass and wings |
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30 ml
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Sherry vinegar |
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30 ml
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Port wine |
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360 ml
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chicken stock |
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15 gm
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Unsalted butter |
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30 gm
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Bitter chocolate 70% cocoa |
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1
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Onion, chopped |
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1
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Bay leaf |
| CHOCOLATE SAUCE |
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180 g
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Dark chocolate, 70% cocoa |
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40 ml
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Brandy |
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80 ml
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Strong black coffee |
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30 g
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Icing sugar |
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30 g
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Cocoa powder |
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120 ml
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water |
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20 ml
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Orange juice |
| BARLEY RISOTTO |
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60 gm
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Butter |
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150 gm
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Beetroot, diced |
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75 gm
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Onion, diced |
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150 gm
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Pearl barley, unsoaked |
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300 ml
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Hot white chicken stock |
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30 gm
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Parmesan cheese |
| CARAMELISED SHALLOTS |
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12
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Shallots, peeled |
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50 gm
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Unsalted butter |
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150 ml
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balsamic vinegar |
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300 ml
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red wine |
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25 gm
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Caster sugar |
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60 ml
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stock - beef or vegetable |
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| Method: |
Melt the butter in a pan and sweat off the onion. Add the carcass and brown lightly. Add the bay leaf. Add the sherry vinegar, port wine and then the chicken stock and reduce by half.
Strain the liquid then beat in the chocolate followed by a piece of butter.
To cook the chicken, melt the fat in a heavy based pan and rub the chicken all over with the mixed spice and seasoning. Place the chicken into the hot pan and cook on all sides. Finish the chicken in a preheat oven of 220C/425F until cooked for approximately 14-16 minutes.
Chocolate sauce: Melt the chocolate in a bain marie. Bring the water up to boil with the icing sugar, orange juice and cocoa powder. Pour over the chocolate and stir well. Add the brandy and coffee. Stir and serve.
Barley risotto: Melt the butter in a pan and sweat off the onion and beetroot until soft.
Add the barley and toss in the mixture until shiny and red. Add the stock a ladle at a time. When the liquid has been absorbed and the barley is just al dente, beat in the butter and then the Parmesan cheese.
Caramelised shallots: Melt the butter until hot. Add the shallots, cover with a lid and cook for 2-3 minutes turning frequently.
Add the caster sugar and stir in with the onions until all the sugar is dissolved. Add the balsamic vinegar, red wine and a little stock.
When all the liquid is added, bring up to the boil (uncovered) then reduce the heat to a gentle simmer.
Leave to cook and let the liquid evaporate for approximately 45 minutes until syrupy in texture. Serve the shallots with the barley risotto, chocolate sauce and chicken.
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