Chicken In Chocolate Sauce With Pearl Barley Risotto And

Directions

1. Heat the butter in a pan and sweat off the onion. Add in the carcass and brown lightly. Add in the bay leaf. Add in the sherry vinegar, port wine and then the chicken stock and reduce by half.
2. Strain the liquid then beat in the chocolate followed by a piece of butter.
3. To cook the chicken, heat the fat in a heavy based pan and rub the chicken all over with the mixed spice and seasoning. Place the chicken into the warm pan and cook on all sides. Finish the chicken in a preheat oven of 220C/425F till cooked for approximately 14-16 min.
4. Chocolate sauce: Heat the chocolate in a bain marie. Bring the water up to boil with the icing sugar, orange juice and cocoa pwdr. Pour over the chocolate and stir well. Add in the brandy and coffee. Stir and serve.
5. Barley risotto: Heat the butter in a pan and sweat off the onion and beetroot till soft.
6. Add in the barley and toss in the mix till shiny and red. Add in the stock a ladle at a time. When the liquid has been absorbed and the barley is just al dente, beat in the butter and then the Parmesan cheese.
7. Caramelised shallots: Heat the butter till warm. Add in the shallots, cover with a lid and cook for 2-3 min turning frequently.
8. Add in the caster sugar and stir in with the onions till all the sugar is dissolved. Add in the balsamic vinegar, red wine and a little stock.
9. When all the liquid is added, bring up to the boil (uncovered) then reduce the heat to a gentle simmer.
10. Leave to cook and let the liquid evaporate for approximately 45 min till syrupy in texture. Serve the shallots with the barley risotto, chocolate sauce and chicken.