Ginger Chicken with Chocolate Reduction
Author: Jacques Torres
4 boneless chicken thighs
2 tablespoon 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 tbsp 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.
Source: “A Year in Chocolate: 80 Recipes for Holidays and Special Occasions”
by Jacques Torres
Publisher: Stewart, Tabori & Chang
Year: November 1, 2008