Last week I wrote that I’d be making these chocolate recipes this weekend. And it being a rainy, dreary Sunday night, we were definitely looking for something soothing like chocolate to lift our spirits. Boy, were we surprised!
The chicken was awesome!
I used boneless skinless breast meat as the recipe called for, but also thighs because I love the flavor of the dark meat. The chicken is rolled in salt and pepper and herbes de provence and then essentially poached in a bit of chicken broth. Then the chocolate sauce (which is actually composed of equal parts balsamic vinegar and maple syrup and just a small handful of dark chocolate chips) is poured on top and it bubbles away for a few more minutes before serving. If you love the sauce and want a stronger flavor, add the “chocolate” sauce well before the chicken is finished cooking so that it poaches in the complex flavors. Be sure to drizzle a little extra sauce on top. It sounds a little weird, I know, but there is something satisfactorily savory about the combination of the earthy herbes de provence with the twang of balsamic vinegar, sweetness from the maple syrup, and the richness of the chocolate. Both Alex and my brother commented on the delicious smells and absolutely devoured the chicken.
(I served it with a side of sauteed broccoli and onions drizzled with a bit of soy sauce and hot chili olive oil. Both Alex and my brother drenched theirs in the chicken’s chocolate sauce. Note that chocolate and chili also pair nicely together).
On to the chocolate-y dessert: chocolate meringues which I sandwiched together with fresh whipped cream…
In case you’ve never had meringues, my brother described them perfectly: they’re so light and crunchy but also have the slightest bite of rich chocolate in the middle. (Classically trained pastry chefs might tell you that meringues should be crispy all the way through, and this can be achieved with a longer bake time and cool down time). They’re not really a cookie as they contain no flour nor fat (read: no butter, no oil). What gives them their unique airy texture is whipped egg whites (yes, I whipped them by hand again, but I bought a 10″ balloon whisk, so it went a little faster than last time. That, or I’m getting super strong from the gym…) The egg whites are sweetened with sugar and a bit of cocoa powder, then spooned onto a cookie sheet.
All things considered, these recipes were a hit in my house! I encourage you to try them and let me know how they turn out! (Remember, you can find the recipes here). And while we’re on the subject of chocolate, what’s the most unique thing that you’ve enjoyed with chocolate? Leave a comment describing the foods that put you into a chocolate-induced coma.