Tender chicken fillet, poached in hot chocolate, with raspberry sauce
4 servings
20 minutes
This unusual recipe combines the tenderness of chicken fillet with the sophistication of hot chocolate, complemented by a refreshing raspberry sauce. European cuisine is known for its experiments, and this dish is a magnificent example of gastronomic art inspired by French traditions. The sweet bitterness of chocolate harmoniously envelops the soft texture of the chicken, creating an incredible flavor combination. The raspberry sauce adds a light tartness that highlights the depth of the chocolate hue. This dish is perfect for a romantic dinner or special occasions, surprising guests with its original taste and elegant presentation. The finishing touch is cinnamon, adding a spicy warmth to the dish. It’s a true culinary experiment that proves that the combination of meat and chocolate can be not only possible but also delightful.
1
Rinse the fillet. Be sure to dry it well.
2
Cut the fillet into small cubes (1cm x 1cm).
3
Marinate to taste, but (!) be sure to sprinkle with a little lemon juice and place in the refrigerator. The acidic environment and cold promote protein denaturation — the meat will be tender and juicy. The longer it marinates, the better. You can even leave it overnight. You can add your favorite spices. Do not salt at all, otherwise the meat will be dry. Salt should be added just before cooking.
- Lemon juice: to taste
- Spices: to taste
4
Take out the meat. Lightly salt and pepper it.
- Spices: to taste
5
Heat the pan on high heat and melt the butter. Fry each piece on both sides until golden brown. There's no need to cook through — the chicken will finish cooking in the chocolate.
- Butter: 50 g
- Chicken fillet: 500 g
6
Slightly dry off excess fat.
7
Preheat the oven to 140 degrees.
8
Melt chocolate in a bowl over a water bath and add some cream to keep the mixture thick enough.
- Milk chocolate: 100 g
- Cream 20%: 100 ml
9
Place the bowl in the preheated oven and add a few pieces of chicken for 5-7 minutes. They should soak well in the chocolate.
- Chicken fillet: 500 g
10
We make raspberry sauce. Blend the raspberries, add a little lemon juice. Add sugar to taste — the sauce should not be sweet. Strain out the seeds.
- Raspberry: 300 g
- Lemon juice: to taste
- Sugar: 100 g
11
Place the chicken on a plate. Drizzle with chocolate sauce. Sprinkle with cinnamon. Garnish with raspberry sauce.
- Milk chocolate: 100 g
- Chicken fillet: 500 g