Tender Chicken Fillet Poached in Hot Chocolate with Raspberry Sauce
Main Dishes • European
Description
You can leave the bowl in a water bath, but then the chicken will take a little longer to cook.
Ingredients
- Chicken fillet 20 oz
- Liquid dark chocolate 5 oz
- Cream 22% 5 fl oz
- Butter 0 oz
- Raspberry leaves 10 oz
- Sugar 5 oz
- Spices to taste
- Meyer Lemon Juice to taste
Step-by-Step Guide
Step 1
Rinse the fillet. Be sure to dry it well.
Step 2
Cut the fillet into small cubes (1 cm x 1 cm).
Step 3
Marinate to taste, but (!) be sure to drizzle with a small amount of lemon juice and place in the refrigerator. An acidic environment and cold help denature the protein — the meat will be tender and juicy. The longer it marinates, the better. You can even leave it overnight. You can add your favorite spices. Do not salt at this stage, otherwise the meat will be dry. Salt just before cooking.
Step 4
Remove the meat. Lightly salt and pepper it.
Step 5
Heat a skillet over high heat. Melt the butter. Sear each piece on both sides until golden brown. Do not cook through — the chicken will finish cooking in the chocolate.
Step 6
Lightly drain excess fat.
Step 7
Preheat the oven to 285°F.
Step 8
Melt the chocolate in a bowl over a water bath and add a little cream to keep the mixture thick.
Step 9
Place the bowl in the preheated oven and add a few pieces of chicken for 5–7 minutes. They should soak up the chocolate well.
Step 10
Make the raspberry sauce. Blend the raspberries in a blender, add a little lemon juice. Add sugar to taste — the sauce should not be overly sweet. Strain out the seeds.
Step 11
Place the chicken on a plate. Drizzle with the chocolate mixture. Sprinkle with cinnamon. Garnish with raspberry sauce.
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