When I watched the film ‘Chocolat’ for the first time, I didn’t realize that the sauce they were pouring over their main meal was in fact chocolate!  To me, chocolate is something to make me feel good while I’m wasting time – a ‘quick sugar fix’
Now I’ve studied the chocolate subject a little more, I’ve realized that chocolate isn’t just a sugar fix but an elegant and delicious ingredient that can be enjoyed with main meals as well as desserts and cookies – and no guilt attached 🙂

Cook chicken pieces – either coat with flour and fry slowly in olive oil or roast in the oven until cooked right through. Start making the sauce when the chicken is nearly cooked

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Sauce Ingredients:
2 oz. (50g.) dried cherries
1 oz. (25g.) unsweetened chocolate, chopped – use a dark chocolate and check there’s no added sugar
8 fl.oz (about 240mls) of chicken stock – try and use stock from the chicken you’re cooking rather than stock cubes
2 fl.oz (about 50mls) balsamic vinegar
1 tablespoon of brandy or orange juice

Method:
1. Pour chicken stock into pan and bring to the boil. Cook until reduced and thickened. If you’re using stock cubes, you may have to add a little cornflour to help with the thickening process.
2. Add the cherries and vinegar to the pan
3. Lower the heat a little, but keep simmering until the sauce separates when you run a spoon across the bottom of the pan. Don’t burn it!
4. Stir in the chocolate and brandy or orange juice until chocolate has melted.
5. Serve hot with chicken.
Enjoy!