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