Name: Braised chicken with pancetta, borlotti beans and kale
Yield: 4
Ingredients: 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

This one-pot wonder is a winner of a chicken dinner.

Ingredients

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

Method

Main

1.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.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd