- 4 chicken legs (or thighs)
- 2 medium onions, sliced
- 1 tablespoon Cocoa powder
- 1 tablespoon smoked paprika
- 4 garlic cloves, chopped
- 1 sprig of thyme
- 2 bay leaves
- 1 chicken stock cube or one packet chicken bouillon
- ¼ cup red wine
- Plain flour
- White sugar
- Sea salt and pepper
- Extra virgin olive oil
Season chicken with salt and pepper and dust with paprika. Add enough olive oil to coat and marinate for at least 1 hour.
Heat a heavy pan and lightly coat with olive oil. Add chicken pieces, bay leaves, thyme and garlic.
Fry on both sides until golden brown. Remove from pan with the herbs and garlic.
Add the sliced onions and sweat down until soft. Add the cocoa powder and mix in.
Return the chicken pieces and herbs and combine.
Sprinkle enough flour to absorb any fat residue to form a basic roux.
Stir in the wine and mix so there are no lumps and the sauce just thickens.
You can adjust the acidity of the wine with a little sugar.
Crumble in the chicken stock cube or sprinkle bouillon packet.
Bring to a simmer and remove any impurities that rise to the surface.
Place lid on and cook in the oven at 350 degrees for 45-60 minutes.
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