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Chocolate Chicken Fricassee #A1

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“A.1. Original Sauce Recipe Contest Entry. This is a rich smothered chicken recipe that will please everyone at the dinner table. The chocolate adds just a bit of panache.”
1hr 50mins

Ingredients Nutrition


  1. Rinse chicken and remove excess fat and skin. Pat dry with a paper towel. Rub seasoning blend ( 1/2 teaspoon of each: sea salt, black pepper, white pepper, paprika) into chicken and coat with mustard. Allow chicken to marinate for 30 minutes.
  2. Dredge chicken in flour and shake off excess.
  3. Render fat from two slices bacon in a cast iron dutch oven. Remove and add 1/2 cup vegetable oil. When heated, add chicken, skin side down. Cook in two batches. Allow chicken to fry over medium heat for four minutes and turn. Allow to fry three minutes longer.
  4. While chicken is frying, preheat oven to 350 degrees F.
  5. Remove chicken and pour 3/4 cup flour into pot. Combine oil and flour to make a roux. Turn heat down to low and stir continuously until roux is a dark brown, about the color of milk chocolate.
  6. Once the roux is sufficiently dark, add sliced onions. This will stop the browning process. Saute until onions begin to soften and add garlic. Continue to cook until fragrant and onions are soft.
  7. Add water and stir until roux has completely dissolved, resulting in a smooth gravy.
  8. Add bay leaves, chocolate, A.1. steak sauce, thyme, black pepper, white pepper, chili powder, paprika, oregano, parsley flakes, and cayenne. Blend well and and taste. Make adjustments if necessary.
  9. Mince the two slices of bacon and add to the gravy. Also, introduce the par-fried chicken to the pot. Cover and place in oven for 45 minutes.
  10. About fifteen minutes before chicken is ready, prepare pasta according to the directions on the package.
  11. Enjoy chicken and gravy over pasta. Serves six.

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