About this recipe:This is perhaps one of the most exotic chicken recipes you're ever likely to try. If you like the hint of chocolate in Mexican mole sauces, then this recipe is for you. It's an exciting change from the norm.
1 (397g) tin condensed sweetened milk
3 tablespoons chicken stock granules, divided
4 bone-in chicken breasts
6 tablespoons vegetable oil, divided
1/2 onion, diced
2 carrots, diced
1 stick celery, diced
2 fresh red chillies, halved and seeded
2 large cloves garlic
1 shallot, minced
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
5 juniper berries, crushed
10 whole peppercorns
3 whole cloves
1 (5cm) cinnamon stick
350ml Burgundy or other dry red wine
225ml chicken stock
50g plain chocolate, grated
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In a large bowl, mix together condensed sweetened milk and 2 tablespoons chicken stock granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best.
Preheat oven to 220 C / Gas 7.
In a roasting tin, heat 4 tablespoons of the oil on the hob over medium-high heat. Cook onion, carrot, celery, chilli, garlic and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 250ml of the wine, cover and cook in the preheated oven for 25 minutes; gradually add remaining wine to the tin during this time. Stir in chicken stock, and continue cooking for 1 hour.
Strain contents of roasting tin through a fine sieve into a saucepan. Cook over medium-low heat to reduce sauce. Melt chocolate in the sauce, stirring until smooth.
In a large frying pan, heat the remaining two tablespoons of oil. Season chicken with remaining chicken granules, covering both sides generously. Cook in hot oil until evenly browned and cooked through. Pour sauce over chicken, and heat through.