Chicken in Chocolate Lasagne Sheets with Cranberries
Ingredients
- For the chocolate lasagna jacket
- 150 grams Pastry flour
- 1 egg
- 1 egg yolk
- 2 Tbsps olive oil
- 2 Tbsps cocoa powder
- salt
- For the spicy chicken with cranberry sauce
- 500 grams (approximately 17.5 ounces) Chicken breasts
- 2 Tbsps olive oil
- 2 Tbsps Mole-spice mixture
- salt
- peppers
- 250 milliliters (approximately 8.4 ounces) Red wine
- 50 grams (approximately 1.5 ounces) dried Cranberry
- 500 milliliters (approximately 17 ounces) Game stock
- Starch
- 1 Tbsp Basil (cut into strips)
Preparation steps
Flour and knead dough with egg, egg yolk, olive oil, cocoa, about 2 tablespoons water and a pinch of salt, adding more oil or flour as needed. The dough should be smooth and elastic. Wrap in cling wrap and let rest at room temperature for 30 minutes. Roll out thinly on some flour and cut out rectangular plates.
Boil cranberries in half of red wine. Set aside and let cool.
Cut meat into pieces, add salt and pepper and fry in oil until brown. With 100 ml (3.5 ounces) of red wine deglaze, let it boil, pour in game stock, stir in mole and simmer for 20 minutes. If necessary tie with little being rührter in cold water cornflour. portioning in warmed plates. Soak lasagne sheets in salted water for 1-2 minutes. Remove, drain and place it over the chicken stew. Top with cranberry sauce and serve sprinkled with basil.
