Chicken in Chocolate Lasagna Sheets with Cranberry Sauce

Ingredients

• 150 g flour
• 1 egg
• 1 yolk
• 2 tbsp olive oil
• 2 tbsp cocoa powder
• Salt
• 500 g chicken breast fillet
• 2 tbsp olive oil
• 2 tbsp Mole spice mix
• Salt
• Pepper
• 250 ml red wine
• 50 g dried cranberries
• 500 ml game stock
• starch (for binding)
• 1 tbsp basil (cut into strips)

Instructions

1. 1.

   Knead flour with egg, yolk, olive oil, cocoa, about 2 tbsp water and a pinch of salt into a smooth dough; add more oil or flour if needed. The dough should be smooth and elastic. Wrap in plastic wrap and rest at room temperature for about 30 minutes. Roll out thinly on lightly floured surface and cut into rectangular sheets.

2. 2.

   Bring the cranberries to a boil in half the red wine, set aside and let cool.

3. 3.

   Cut the meat into pieces, season with salt and pepper, and brown all sides in oil. Deglaze with 100 ml red wine, reduce, add game stock, stir in Mole, and simmer for 20 minutes. If needed, thicken with a little starch mixed in cold water. Plate on warmed dishes. Cook the lasagna sheets in salted water for 1–2 minutes. Remove, drain, and lay over the chicken ragout. Pour cranberry sauce over and sprinkle with basil before serving.