Marinade 4 chicken breasts (or thighs, if you prefer dark meat) in the following mixture for several hours.
1 cup chicken juices or broth

1/2 cup white wine
2 tbsp olive oil
2 tsp vanilla extract
1 tsp marjoram
1 tsp tarragon
1/2 tsp nutmeg

While the chicken is cooking, start your sauce. You will need:
2 slices bacon, cut into 1 inch pieces
1/2 cup chopped onion
2 squares unsweetened chocolate
Marinade mixture
2 tbsp flour
1 cup milk or cream
1 tsp vanilla
sugar, salt, cinnamon, and nutmeg to taste.


The verdict? Well, this little experiment turned out to be quite tasty and interesting. It's simultaneously sweet and savory, and definitely unconventional. The sauce took a good bit of tweaking to get right, and I'm curious to hear your variations and improvements. This dish falls somewhere between an Indian and a Mexican palate; almost like a mole sauce with warmer, sweeter spices. It complemented the chicken very nicely.
Things I might do differently next time:
1. Marinade the chicken longer than 1 hour. The vanilla definitely came through, but it would be better to let it soak in more thoroughly.
2. Experiment with the amount of chocolate. It might be better with a bit less.
3. More sugar, perhaps brown instead of white.
4. More bacon can never hurt anything.
5. This sauce might be even better on steak.