Braised chicken with pancetta, borlotti beans and kale

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 80 gm mild pancetta, cut into lardons
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 500 gm skinless chicken thigh fillets, thickly sliced
  • 80 ml dry white wine
  • 250 ml (1 cup) chicken stock
  • 3 oregano sprigs, plus extra leaves to serve
  • 800 gm canned borlotti beans, drained
  • ½ bunch kale, stalks trimmed, torn
01   Heat olive oil in a large wide saucepan over medium-high heat, add pancetta, onion and garlic and fry, stirring occasionally, until translucent (4-5 minutes). Add chicken and brown all over (2-3 minutes). Add wine, simmer until reduced by half (1-2 minutes), add stock and oregano and simmer until chicken is tender (10-12 minutes). Stir in beans and kale and simmer until kale wilts (1-2 minutes). Serve hot scattered with oregano.

Topics:

GARLIC, KALE, BEANS, CHICKEN, ITALIAN, WINTER, FAST, MAIN, PANCETTA, OREGANO

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES , JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Jun 2015

Jun 2015

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