Mexican-Style Chicken in “Salsa Xocolatl”
Cut up chicken into 8 pieces. Heat olive oil in a skillet and sauté chicken pieces; remove from pan. Sauté onion for about 3 minutes, deglaze with chicken stock. Add tomatoes, season with salt and pepper, transfer chicken pieces back into pan. Let it simmer for 25 minutes; remove chicken. Add “Salsa Xocolatl“ to the sauce and process with a blender. Add pineapple and chicken, let it cook for another 5 minutes. For the polenta
Heat 200ml/7fl oz of the beef stock. Mix polenta with the rest of the cold stock and stir into boiling stock. Turn off the heat and leave covered on the stove for about 30 minutes. Add salt, pepper and nutmeg to taste, foil in crème fraîche.
