Easter Chocolate and Champagne Rabbit/Chicken

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This year my suggestion for a Sicilian Easter lunch is one of my favorite recipes, chocolate and champaign rabbit or, for those who prefer not to cook rabbit, chicken.
It is a great recipe, easy to make and, usually, very successful with guests.

As with all recipes, there are many variations of Sicilian rabbit/chicken with chocolate, but the one you find below is my own version which I perfected over the years. My secret ingredient? Prosecco (Champaign)!


6 Chicken ties (or 1 rabbit cut into portions)
500 ml Prosecco Italiano or Champaign
1 onion
1 tbsp sugar
4 tbsp extra virgin olive oil
30 gr grated dark chocolate
2 cloves
3 tbsp fennel seeds
3 tbsp white wine vinegar
Chilly ( as much as or as little as you like)

Marinate the chicken covered in prosecco overnight. Ground the fennel seeds and the cloves together and set aside. Chop the onion and soften in a large pan with olive oil, then turn the heat up and add the chicken; keep turning until evenly golden brown.
Add the grated chocolate, the ground mixture of fennel seeds and cloves, the sugar, the chilly and stir in with the 3 spoons of vinegar. Lower the heat, cover the pan and let it simmer for 30-40 minutes. If it gets too dry add a splash of prosecco.
It is great served with potato pure’ and garnished with fresh oregano or marjory.

Cooking with chocolate

Hi Katia,

I enjoyed watching the Gary Rhodes video and was fascinated by your chocolate chicken. Very different from the Mexican chicken Mole I cooked in my youth and .. you won't believe it: I have just started a blog and one of my first recipes is Roman Coda alla Vaccinara which also has chocolate in the finishing sauce!

I hope you'll stop by and take a look, tell me what you think!


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