For Easter, the chocolate doesn't have to come in bunny form - we love this recipe too.

RED WINE AND CHOCOLATE CHICKEN

we love this recipe too.

INGREDIENTS

• 50g unsalted butter
• 2 tbs olive oil
• 3 x 5mm-thick slices speck, chopped
• 2 celery stalks, finely chopped
• 16 whole eschalots
• 200g button mushrooms
• 4 garlic cloves, finely chopped
• 1.8kg whole chicken, jointed into 8 pieces
• 2 tbs plain flour
• 2 tbs tomato paste
• 3 cups (750ml) red wine
• 2 bay leaves
• 2 oregano sprigs, plus extra to serve
• 1/2 bunch flat-leaf parsley, leaves chopped, stalks reserved
• 2 cups (500ml) chicken stock
• 6 allspice berries
• 2 each whole cloves and cinnamon quills
• 1 tsp cumin seeds
• 20g dark (70%) chocolate, grated
• Buttered steamed brown rice, to serve

• METHOD

  • 1
    Preheat oven to 180°C. Place half the butter and oil in a casserole over medium heat. Cook speck, celery and eschalots for 3-4 minutes until softened. Add mushrooms and garlic, and cook, stirring, for 2-3 minutes until fragrant. Remove from pan and set aside. Return casserole to medium heat with remaining 25g butter and 1 tbs oil. Season chicken with salt and cook, in 2 batches, turning, for 6-8 minutes until golden. Remove from pan and set aside.
  • 2
    Return all chicken to pan. Sprinkle with flour and cook, stirring, for 2 minutes or until browned. Add tomato paste and cook for a further 1 minute, then add wine, scraping the bottom of the pan. Tie together bay, oregano and reserved parsley stalks to make a bouquet garni and add to pan with stock and spices. Bring to the boil, then cover with a lid. Transfer to oven and cook for 50 minutes or until tender.
  • 3
    Strain chicken and vegetables and set aside, discarding cinnamon and bouquet garni. Return sauce to medium heat and bring to a simmer. Cook for 5 minutes or until slightly reduced and thickened, then whisk in chocolate. Pour sauce over chicken and scatter with extra oregano. Serve with buttered brown rice.