Instructions: Rinse chicken well, and trim all skin and fat. In a bowl, combine wine, chocolate, soy, orange extract, marmalade, soy, vinegar, and about 1/2 cup of cold water. Sift in the corn starch, and stir or whisk until smooth.

Add chicken, and one clove of garlic, crushed. Fold until fully covered with marinade, and leave in the refrigerator for 1 hour.

In a 10 inch non-stick pan, spray or wipe with oil, and cook chicken and sauce until it bubbles and the chicken is fully cooked. Lower heat, and stir until sauce thickens. Cover loosely, and simmer on low for about a half an hour, or until the sauce is reduced and smooth.

Serve over rice, pasta, or baked stuffed potato.

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