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Cocoa Chicken https://www.metro.ca/userfiles/image/recipes/Poulet-cacao-3702.jpg PT10M PT30M PT40M
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.
2
1/2 tsp. (2 mL) cinnamon 1/2 cup (125 mL) flour 4 chicken cutlets 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) oil 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
Cocoa Chicken

Cocoa Chicken

Rate this recipe
4 Votes
2
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 tsp.
    (2 mL)
    cinnamon
  • 1/2 cup
    (125 mL)
    flour
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    907 g SELECTED VARIETIES

  • 4
    chicken cutlets
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    oil
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    500 ml SELECTED VARIETIES

  • 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
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Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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