Chicken With Chocolate
|Chicken||3 Pound, disjointed (1 Whole)|
|All purpose flour||1 Tablespoon (Adjust Quantity As Needed)|
|Olive oil||2 Tablespoon|
|Basic chicken stock/Canned chicken broth||1 1⁄2 Cup (24 tbs)|
|Bitter chocolate||1⁄2 Ounce, melted|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Grated carrots||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Teaspoon|
|Whole almonds||1 Tablespoon|
Season chicken with salt and pepper; dredge with flour.
Melt butter and oil in large skillet.
Add chicken; brown on both sides.
Remove chicken to ovenproof dish.
Add 2 tablespoons flour to pan drippings; cook until browned, stirring constantly.
Add stock gradually; cook, stirring constantly, until thick ened.
Blend in chocolate and cinnamon; add salt and pepper, if needed.
Stir in remaining ingredients (except parsley and whole almonds); pour over chicken.
Bake, covered, in preheated 325 Â°F oven 45 minutes.
Garnish with chopped parsley and blanched whole almonds