Chicken with Chocolate Sauce

When you get bored of sweet chocolate, how about trying out a new recipe? Using chocolate in sauce adds depth!

Chicken with Chocolate Sauce
Photographed by Taku Fukuoka

Recipe by
Toshiaki Takamori







Ingredients (Serves 4)

  • 800 g chicken thighs, cut into chunks (bone-in)
  • 1 tbsp chocolate (shaved)

    Unsweetened baking chocolate is best, but because this recipe only calls for a small amount, you can use any type of dark chocolate available.

  • 1 onion (medium)
  • 1 carrot
  • 1/2 stalk celery
  • 1 clove garlic
  • 2 tomatoes (ripe)
  • 200 ml white wine
  • 1 chicken bouillon cube
  • 2 potatoes (small)
  • 12 green beans
  • 4 ears baby corn (bottled)
  • Salt
  • Pepper
  • Flour
  • Olive oil



Finely chop the onion, half of the carrot, the celery, and the garlic.


Cut the tomatoes into chunks.


Sprinkle the chicken with a small amount each of salt and pepper and coat with a thin layer of flour.


In a thick-walled pot, preheat 3 tbsp of olive oil, then add the chicken and fry. When it begins to brown, remove the chicken from the pot.


Reduce heat to low and add the chopped vegetables (except the tomatoes) to the same pot and stir-fry over low heat until the onion begins to brown.


Pour in the white wine and raise heat to high, then add the tomatoes and cook until the moisture has cooked off.


Place the chicken back in the pot and pour in just enough water to cover the chicken. Add the chicken bouillon cube. Bring just to a simmer, then reduce heat to low and stew for about 20 min or until the chicken is tender.


Prepare the garnishes: Cut the other half of the carrot into four spears and trim the sharp edges, then boil. Boil the potatoes with the skin still attached, then cut into thick rounds. Remove the stems from the green beans, then boil them together with the baby corn.


In a frying pan, preheat 1 tsp of olive oil, then fry both sides of the potato, seasoning with a small amount each of salt and pepper.


Add salt and pepper to season the chicken and vegetables, then add the chocolate and let simmer for 10 min to let the flavors meld.


Unsweetened baking chocolate takes time to melt into the liquid in the pot, so it is crucial to shave or chop it into small pieces first. When the sauce has thickened, it is ready to serve. Take care not to let it burn as it simmers.


Serve the chicken and chocolate sauce with the potato and other garnishes.


If you have leftover sauce, it makes a great addition to curry.