Chicken Casserole with Chocolate

  • Prep
    15 mins
  • Cook
    40 mins
  • Serves
  • Skill

Another of our Mediterranean recipes with a sunny Moorish influence, this warming casserole includes chocolate, raisins and flaked almonds. It’s not as sweet as you might think – the chocolate, melted into the sauce at the end of cooking, adds subtle richness. As the chicken is jointed, boned and skinless, it cooks quite quickly too – an added bonus if you’d like to liven up a mid-week dinner.


  • 55 g (2 oz) Bertolli Original Spread
  • 1 large onion, thinly sliced
  • 6 lean streaky bacon rashers, chopped
  • 2 garlic cloves, crushed
  • 2 tsp sugar
  • 12 boned and skinned chicken thighs
  • 300 ml chicken stock
  • 2 tbsp white or red wine vinegar
  • salt and black pepper
  • 25 g (1 oz) flaked almond
  • 50 g (1¾ oz) raisins
  • 25 g (1 oz) good quality plain chocolate bar grated


  1. Heat 40g (1½ oz) of the Bertolli in a heavy based saucepan or flameproof casserole and add the onion, bacon, garlic and sugar. Cook over medium heat for about 5 minutes, stirring occasionally, until the onion begins to soften.
  2. Add the chicken and continue cooking for 5 minutes, stirring occasionally.
  3. Stir in the stock, vinegar and seasoning. Bring to the boil, cover and simmer very gently for 20 minutes.
  4. Meanwhile, in a small pan, melt the remaining 15g (½ oz) Bertolli and stir in the flaked almonds. Cook, stirring, until golden brown. Leave to cool.
  5. Add the raisins to the casserole, cover and continue simmering gently for a further 10 minutes.
  6. A few minutes before serving, add the chocolate to the casserole, stirring until completely melted and blended into the sauce. Serve topped with the browned almond flakes.