Chicken and Chilli Chocolate Stew

Serves 4

• 1 tbsp olive oil
• 15g butter
• 4 free-range, skinless chicken breasts
• 2 smoked thick-cut bacon or pancetta slices, cut into lardons
• 2 celery sticks, finely chopped
• 6 thick spring onions, sliced
• 2 garlic cloves, crushed
• 150ml red wine
• 400ml chicken stock, hot
• 400g can chopped tomatoes
• 2 tbsp chilli chocolate sauce (from our sauce collection)
• Handful of fresh coriander, roughly chopped

1. Preheat the oven to 180oC/fan 160oC/gas 4. Heat the oil and butter in a large flameproof casserole dish over a medium heat. Season the chicken, add to the casserole dish and cook for about 5 minutes, until golden. Remove and set aside.

2. Add the bacon, celery and onions to the casserole dish and cook for 5 minutes. Add the garlic and cook for 30 seconds.

3. Pour in the wine and bubble over a rapid heat for 2 minutes. Pour in the stock, tomatoes and the chilli chocolate sauce.

4. Return the chicken to the casserole dish, the cover and cook in the oven for 25 minutes. Put the casserole back on the hob over a medium heat and cook, uncovered, for 5 minutes, until the sauce has thickened. Season and sprinkle with the coriander.

Serve with steamed rice and a green leaf avocado salad.

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