Title: Tio Pepe Chocolate Sauce for Poultry
Categories: Sauce
Yield: 6 Servings

1	qt	Chicken broth
2	tb	Olive oil
8		Shallots, chopped
1/3	c	Dry sherry
1/4	lb	Semi-sweet chocolate *
1		Bay leaf
2	tb	Sweet sherry
		Salt
		Freshly ground pepper
		White chocolate shavings

This sauce is an ideal complement for game birds. Braise the birds and debone them. Cook the bones in the chicken broth for 3-4 hours and strain the liquid.

Heat olive oil in a skillet, Saute shallots until wilted. Add the dry sherry, 1/2 cup of broth, salt and pepper, and bay leaf. Cover and simmer for about 1 hour. Add chocolate and sweet sherry and continue cooking, stirring occasionally until thick. Strain and serve. Sprinkle white chocolate shavings on the top.

* if possible use sweet, pure chocolate (found in Latin groceries)

: Baltimore Sun

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