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Easy Braised chicken Recipe in chocolate sauce & vegetable ragout
from: MolinieServes 10 portions
INGREDIENTS
- Chicken, trimmed, and cut in small pieces with skin 1 Piece
- Large onions, cut into big dice 3 each
- Large carrots, cut into big dice 2 each
- Celery Root, cut into big dice ½ each
- Leeks, cut into big dice ½ each
- Whole garlic crushed 1 each
- Red wine 400 ml
- Tomato paste 100 grams
- Vegetable oil 100 grams
- Chicken stock 200 grams
- Lemon 2 each
- Bunches of Basil 2 each
- Bunches of Thyme 1 each
- Dark Chocolate 120 grams
- Salt and Pepper to taste
Ingredients for Vegetable Ragout
- Zucchini, cut into 1cm cubes, lightly sautéed 200 grams
- Bell Peppers cut into 1 cm cubes, lightly sautéed 200 grams
- Onions, cut into 1 cm cubes, sautéed 200 grams
- Tomatoes, cut into ½ cm cubes, add at the end 400 grams
- Carrots, cut into ½ cm cubes, blanch and add 200 grams
- White beans, soaked over night and cooked softly 100 grams
- Chopped Garlic 2 tsp
- White wine 100 ml
- Basil in julienne 20 grams
- Chicken Braising Jus 100 ml
- Salt and Pepper to taste
Preparation of Braised chicken Recipe in chocolate sauce & vegetable ragout
- Sear off the chicken until it turns golden in colour and put them aside.
- In a large frying pan sauté the mirepoix (Vegetable mix) until it takes light color.
- Add garlic and tomato paste and sauté until the tomato paste loosens its sweetness.
- Deglaze with red wine and reduce until nearly dry.
- Add soft tomatoes and cook until liquid has evaporated.
- Add the stock the seared chicken the basil stems and the lemon skin.
- Braise the chicken covered with an aluminum foil.
- Always have the chicken half covered with liquid, and cook them very slowly in the oven.
- During the braising process turn the chicken as often as possible to assure an even cooking .
- When the chicken is soft, remove it and strain the sauce.
- Reduce the sauce to wanted consistency, add the chocolate and butter and season to finish the sauce. The chocolate will not only add flavor but also give a nice shinning consistence to the sauce.
To serve: Reheat the chicken covered in the oven, glaze it with the sauce and serve it on the vegetable ragout. Garnish with a rosemary sprig.
VEGETABLE RAGOUT
- Cook all vegetables as indicated and mix them together once they are cold.
- Season to taste and add the chicken sauce just when you serve it.
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