1 chicken or rabbit, cut into portions 500 ml/187 floz dry white wine 1 medium onion, chopped 4 tbsp olive oil 25 g/1 oz bitter chocolate, grated 1 tbsp sugar 2 cloves 2 tsp fennel seeds 2 tbsp vinegar salt peperoncino [I used chilli flakes] potato flour (optional)
Marinate the chicken [we used chicken mini-fillets] or rabbit for 2 hours in the wine, turning occasionally. Remove and dry well.
Fry the onion in the olive oil until soft but not coloured. Add the chicken or rabbit and cook until golden brown.
Stir in the chocolate, sugar, cloves, fennel seeds, vinegar, salt and peperoncino. Make sure the meat is well coated with sauce. Cover and cook over a moderate heat for 30/40 minutes.
If the gravy is too thin, take out the meat and make it denser with a pinch of potato flour [I didn't have to].
(From "Cucina Siciliana" by Clarissa Hyman who took it from "Boca" by Franca Colonna Romano)
no subject
Black chicken (or rabbit)
Serves 4
1 chicken or rabbit, cut into portions
500 ml/187 floz dry white wine
1 medium onion, chopped
4 tbsp olive oil
25 g/1 oz bitter chocolate, grated
1 tbsp sugar
2 cloves
2 tsp fennel seeds
2 tbsp vinegar
salt
peperoncino [I used chilli flakes]
potato flour (optional)
Marinate the chicken [we used chicken mini-fillets] or rabbit for 2 hours in the wine, turning occasionally. Remove and dry well.
Fry the onion in the olive oil until soft but not coloured. Add the chicken or rabbit and cook until golden brown.
Stir in the chocolate, sugar, cloves, fennel seeds, vinegar, salt and peperoncino. Make sure the meat is well coated with sauce. Cover and cook over a moderate heat for 30/40 minutes.
If the gravy is too thin, take out the meat and make it denser with a pinch of potato flour [I didn't have to].
(From "Cucina Siciliana" by Clarissa Hyman who took it from "Boca" by Franca Colonna Romano)