For Easter, the chocolate doesn’t have to come in bunny form – we love this recipe too.
- 50g unsalted butter
- 2 tbs olive oil
- 3 x 5mm-thick slices speck, chopped
- 2 celery stalks, finely chopped
- 16 whole eschalots
- 200g button mushrooms
- 4 garlic cloves, finely chopped
- 1.8kg whole chicken, jointed into 8 pieces
- 2 tbs plain flour
- 2 tbs tomato paste
- 3 cups (750ml) red wine
- 2 bay leaves
- 2 oregano sprigs, plus extra to serve
- 1/2 bunch flat-leaf parsley, leaves chopped, stalks reserved
- 2 cups (500ml) chicken stock
- 6 allspice berries
- 2 each whole cloves and cinnamon quills
- 1 tsp cumin seeds
- 20g dark (70%) chocolate, grated
- Buttered steamed brown rice, to serve
1: Preheat oven to 180°C. Place half the butter and oil in a casserole over medium heat. Cook speck, celery and eschalots for 3-4 minutes until softened. Add mushrooms and garlic, and cook, stirring, for 2-3 minutes until fragrant. Remove from pan and set aside. Return casserole to medium heat with remaining 25g butter and 1 tbs oil. Season chicken with salt and cook, in 2 batches, turning, for 6-8 minutes until golden. Remove from pan and set aside.
2: Return all chicken to pan. Sprinkle with flour and cook, stirring, for 2 minutes or until browned. Add tomato paste and cook for a further 1 minute, then add wine, scraping the bottom of the pan. Tie together bay, oregano and reserved parsley stalks to make a bouquet garni and add to pan with stock and spices. Bring to the boil, then cover with a lid. Transfer to oven and cook for 50 minutes or until tender.
3: Strain chicken and vegetables and set aside, discarding cinnamon and bouquet garni. Return sauce to medium heat and bring to a simmer. Cook for 5 minutes or until slightly reduced and thickened, then whisk in chocolate. Pour sauce over chicken and scatter with extra oregano. Serve with buttered brown rice.