Divide the chicken breast in half.
Season with salt and pepper and dust with paprika. Add enough olive oil to coat and leave to infuse for at least 1 hour.
Heat a heavy based pan up and carefully place in the pieces of chicken add the bay leaf, thyme, garlic and the star anise.
Fry on both sides until golden and evenly coloured. Remove from the pan with the garlic, herbs and spice.
Add the sliced onions to the pan and then sweat down until soft, add the bacon lardons and cook over a medium heat until the bacon begins to brown, add the cocoa powder and mix in.
Return the chicken pieces and herbs etc. To the pan and combine.
Sprinkle enough flour to absorb any fat residue and form a basic roux.
Stir in the wine and ensure there are no lumps and the sauce is just thickened.
Adjust the acidity of the wine with the honey.
Bring to a simmer and remove any impurities that rise to the surface.
Place the lid on and cook for 40 minutes at 160 degrees C
Finish with a good dousing of olive oil. Serve with baby potatoes cooked in stock then place in the chicken dish for 5-10 minutes
This recipe is by Jean-Christophe Novelli in association with Superquinn.