COQ AU VIN WITH COCOA POWDER
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.
Provided by Ludo Lefebvre
Categories Bon Appétit Stew Chicken Red Wine Wine Chocolate Bacon Mushroom Onion Thyme Dinner Christmas Wheat/Gluten-Free Christmas Eve
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season chicken all over with salt and pepper. Place in a large bowl and add yellow onion, carrot, thyme, bay leaves, and wine. Cover and chill, turning chicken once or twice, at least 1 day and up to 2 days.
- Remove chicken from marinade (do not discard) and pat dry with paper towels; pluck off any aromatics still stuck to chicken. Strain marinade through a fine-mesh sieve into a large bowl and set infused wine and aromatics aside separately.
- Heat 1 Tbsp. oil and 1 Tbsp. butter in a large Dutch oven or other heavy pot over medium. Add bacon and cook, stirring often, until brown and crisp, 5-8 minutes. Using a slotted spoon, transfer to a medium bowl.
- Arrange chicken, skin side down, in a single layer in same pot and cook until skin is browned, 8-10 minutes. Transfer to a plate and arrange skin side up.
- Pour off all but 3 Tbsp. fat from pot and increase heat to medium-high; reserve fat for another use. Add mushrooms and cook, tossing often and adding a splash of infused wine if bits stuck to bottom of pot are getting too dark, until browned and tender, about 5 minutes. Transfer mushrooms to bowl with bacon.
- If bottom of pot is dry, add a tablespoon or so reserved fat and cook reserved aromatics, stirring often, until vegetables are soft and browned around the edges, 8-10 minutes. Sprinkle flour over top and cook, stirring, until flour is no longer visible. Return chicken to pot, arranging skin side up in a single layer, and pour in reserved infused wine (it should come just to the top of the chicken pieces; add water to get it there if needed). Bring liquid to a gentle simmer, partially cover pot, and cook chicken until an instant-read thermometer inserted into the thickest part of breast registers 160°F, 30-40 minutes.
- Meanwhile, heat remaining 2 Tbsp. oil and 1 Tbsp. butter in a medium skillet over medium. Add pearl onions, season with salt, and cook, shaking skillet often, until onions are browned all over, 8-10 minutes. Add water to barely cover onions and partially cover skillet. Bring to a boil, reduce heat, and simmer until onions are tender all the way through, 15-20 minutes; set aside.
- Transfer chicken to a platter and tent with foil. Strain braising liquid through a fine-mesh sieve into a large bowl; discard solids. Return liquid to pot and set over medium heat. Whisk vinegar, cocoa, and 3 Tbsp. braising liquid in a small bowl until smooth, then stir into braising liquid in pot. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened and silky smooth, 5-10 minutes. Add pearl onions with cooking liquid and reserved bacon and mushrooms and cook until just heated through. Add chicken back to pot.
DOUBLE-CHOCOLATE CAPPUCCINO COCOA
This hot cappuccino recipe is filled with double chocolate delight.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- In chilled small bowl, beat whipping cream, 1 tablespoon brown sugar and 1 teaspoon espresso coffee with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
- Mix milk, cocoa, 1/3 cup brown sugar and 2 tablespoons espresso coffee in 3-quart saucepan. Heat over medium heat, stirring occasionally, just to simmering (do not boil).
- Stir in chocolate until melted. Pour mixture into cups or mugs. Top each with whipped cream. Garnish with cinnamon sticks for stirring.
Nutrition Facts : Calories 345, Carbohydrate 36 g, Cholesterol 50 mg, Fat 4, Fiber 3 g, Protein 11 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 140 mg
COCOA-CHILI-RUBBED CHICKEN
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a mixing bowl, combine all the dry ingredients. Heat a large ovenproof skillet over medium heat. Add almost all of the 2 tablespoons olive oil to the skillet. Brush both sides of chicken breasts with remaining oil.
- Generously rub chicken with the cocoa-chili rub until evenly coated on all sides. Place chicken into skillet and sear on both sides. Remove skillet from heat and bake in the oven for approximately 12 minutes or until chicken is cooked through.
COCOA FRIED CHICKEN
Basically, fried chicken nuggets! Pan fry in extra virgin olive oil. Serve with salad if trying to be healthy, or fries if you are past caring!
Provided by Roddy Pattison
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
- Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
- Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.
Nutrition Facts : Calories 487 calories, Carbohydrate 45.1 g, Cholesterol 116 mg, Fat 17.8 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 3.3 g, Sodium 606 mg, Sugar 1.9 g
ROASTED CHICKEN WITH CHIPOTLE COCOA RUB
A brown sugar, salt, cocoa, and chipotle chili rub brings Mexican-inspired flavor to this tender roast chicken.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 4
Number Of Ingredients 7
Steps:
- Combine Diamond Crystal® Kosher Salt, brown sugar, white sugar, cocoa powder, and chipotle chili powder in a medium sized bowl; stir well. Transfer to a sealable airtight container; set aside until needed. Spice blend will hold for 6 to 9 months at room temperature.
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse chicken and lightly dry off with paper towel. Place chicken in a heat-proof baking dish.
- Liberally rub approximately 1/2 cup seasoning onto chicken; apply at least 30 to 60 minutes prior to cooking. If not cooking within the hour, cover and refrigerate. (If removed directly from fridge, allow to sit at room temperature for 15 minutes.)
- Drizzle and gently rub chicken with oil.
- Roast in the pan to an internal temp 160 degrees F, approximately 1 hour 15 minutes.
- Allow to rest for 20 to 25 minutes before carving or serving.
Nutrition Facts : Calories 999.2 calories, Carbohydrate 107 g, Cholesterol 238.9 mg, Fat 37.4 g, Fiber 1.8 g, Protein 60.9 g, SaturatedFat 9.2 g, Sodium 22965.5 mg, Sugar 103.4 g
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