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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.

Serves 4

Source: “A Year in Chocolate: 80 Recipes for Holidays and Special Occasions”
by Jacques Torres
Publisher: Stewart, Tabori & Chang
Year: November 1, 2008