Favio's Chocolate Chicken
This Recipe has been reproduced from The Food of Love Cookery School by Nicky Pellegrino ($37.99 RRP) with the permission of Hachette NZ. Recipe by Katia Amore
6 chicken thighs
500ml Prosecco or white wine
3 tsp fennel seeds
30g grated dark chocolate
1-2 medium onions
4 tbsp extra virgin olive oil
1 tbsp sugar
Chilli (as much or as little as you like)
4 tbsp white wine vinegar
A pinch of salt
Marinate the chicken in Prosecco overnight.
Grind the fennel seeds and the cloves together with the chocolate using a pestle and mortar and set aside.
Chop the onion and soften in a large pan with olive oil, then turn the heat up and add the chicken.
Keep turning as it fries until evenly golden brown.
Add the mixture of chocolate, fennel seeds and cloves, the sugar, salt and the chilli and stir in with the vinegar.
Lower the heat, cover the pan and let it simmer for 30-40 minutes. If it gets too dry, add a splash more Prosecco.