Chocolate Raisin Clumps Recipe For Chicken
CHICKEN WITH RAISINS
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.
Provided by Florence Fabricant
Categories poultry, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
- Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
- Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
- Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams
CHOCOLATE-COVERED RAISINS
Steps:
- Gather the ingredients. Prepare a baking sheet by lining it with parchment paper or waxed paper and set aside.
- Place the chopped chocolate and the oil in a microwave-safe bowl and microwave until melted, stirring after every 30-second increment to prevent overheating.
- Once the chocolate is melted and smooth, add the raisins and stir until they're well coated with chocolate. The chocolate will leave a thin coating on the raisins.
- Scrape the chocolate-covered raisins onto the prepared baking sheet and try to separate them so there aren't any large clumps.
- Refrigerate the tray for about 15 minutes to set the chocolate. Break up any clumps into individual raisins.
Nutrition Facts : Calories 266 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 8 g, Sodium 7 mg, Sugar 35 g, Fat 12 g, ServingSize 2 servings (1 cup), UnsaturatedFat 0 g
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