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Chicken In Chocolate And Coffee Sauce

By Executive Chef Sahil Desai

  • Rub the steak with the oil, garlic and bay leaves and set aside for 1 hour at room temperature. 
  • Dice the onion and fry in 5 gm butter until caramelised
  • Blitz the onion mixture in a food processor with the white wine to create a purée and reserve. In a frying pan, melt the remaining 5 gm of butter and fry the steaks over high heat for 2 minutes each side
  • Remove the steak from the heat, season with salt and pepper and set aside to rest
  • Fry onion purée and return the steak to the pan.
  • Add the cream and pink peppercorns, stirring until the sauce begins to bubble
  • Mix in the coffee, chocolate and thyme, stirring until it reaches simmering point. Serve hot 

Ingredients:

  • Chicken breast - 160 gm
  • Espresso shot - 1 
  • Dark chocolate - 10 gm 
  • Olive oil - ½ tbsp 
  • Garlic clove , roughly chopped - 1 
  • Butter - 10 gm 
  • White wine - 25 ml 
  • Onion, diced - 30 gm 
  • Double cream - 30 ml 
  • Bay leaf - 1 
  • Thyme leaves - ¼ tbsp 
  • Pink peppercorns, fresh - ¼ tbsp 
  • Salt - ½ tbsp 
  • Black pepper - ½ tbsp