Cocoa Chicken

Cocoa Chicken
  • 2 servings
  • 0:10 Preparation
  • 0:30 Cooking
  • 0:40 Total Time


Add all
  • 1/2 tsp.
    (2 mL)


  • 1/2 cup
    (125 mL)


  • 4

    chicken cutlets

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)


  • 1

    average sized white onion, finely chopped

  • 1/4 cup
    (60 mL)

    red wine

  • 1 cup
    (250 mL)

    chicken broth

  • 2 tsp.
    (10 mL)

    cocoa powder

  • 2 tsp.
    (10 mL)

    brown sugar

  • 1 Tbsp.
    (15 mL)

    tomato paste

  • 1 tsp.
    (5 mL)

    orange zest

  • 1 Tbsp.
    (15 mL)

    15% cream

  • Salt and pepper to taste


Preheat oven to 350°F (180°C).

Mix the cinnamon and flour and coat each cutlet thoroughly with this mixture.

In a large saucepan, brown the chicken over medium heat in a butter-oil mixture until it is lightly browned on all sides. Remove from the saucepan and set aside.

In the same saucepan, brown the onion over medium high heat 2 to 3 minutes. Deglaze with red wine and let reduce 2 minutes. Add the chicken broth, cocoa powder, brown sugar, tomato paste, orange zest and let cook 5 to 7 minutes more.

Add the cream and simmer a few minutes at medium heat until the sauce thickens slightly. Remove from heat and return cutlets to the sauce.

Cook in the oven for about 20 minutes.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007