Chocolate Mayan Jungle Bird
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
58
Sourness
34
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
6 tbsps
Vegetable Oil1 cup
Onion (diced)1 cup
Carrot (diced)1 cup
Celery (diced)2 large
Garlic (cloves, peeled)1 sprig
Rosemary (fresh)2 sprigs
Thyme (fresh)2.25 cups
Red Wine (burgundy or other dry)1 cup
Chicken StockDirections:
1
In a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules
2
Place chicken breasts in bowl, and turn to coat all sides of the chicken
3
Cover, and refrigerate for at least 5 to 6 hours; overnight is best
4
Preheat oven to 425 degrees F (220 degrees C)
5
In a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat
6
Cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned
7
Stir in 1 cup wine, cover, and cook in the preheated oven for 25 minutes; gradually add remaining wine to the pan during this time
8
Stir in chicken stock, and continue cooking for 1 hour
9
Strain contents of roasting pan into a saucepan
10
Cook over medium-low heat to reduce sauce
11
Melt chocolate in the sauce, stirring until smooth
12
In a large skillet, heat the remaining two tablespoons of oil
13
Season chicken with remaining chicken granules, covering both sides generously
14
Cook in hot oil until evenly browned and cooked through
15
Pour sauce over chicken, and heat through