Chicken with borlotti beans & cavolo nero
Prep
10 mins
Cook
1 hr
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. Tender chicken thighs braise with earthy borlotti beans and vibrant cavolo nero, creating a dish that's both comforting and nutritious. The cavolo nero is packed with calcium and iron, making this meal as good for your body as it is for your soul. Everything goes into one pot with a splash of white wine and aromatics, so there's barely any cleanup. It's simple, affordable, and honestly tastes like you've spent far more time in the kitchen than you actually have.
Ella x
Ingredients
- 1 tbspolive oil
- 8british chicken thighs(trimmed of excess fat)
- 200 gramswaitrose & partners cavolo nero
- 1onion(sliced)
- 2garlic cloves(sliced)
- 2rosemary(sprigs)
- 200 mlsdry white wine
- 250 mlscooks’ ingredients chicken stock
- 400 gramsborlotti beans(drained and rinsed)
- 2 tbspcreme fraiche
Detail level
Instructions
- 1
Preheat the oven to 180°C, gas mark 4. Heat the oil in a large casserole or ovenproof sauté pan over a medium-high heat. Season the chicken thighs and fry skin-side down for 5 minutes until golden, then turn over and fry for 2 minutes more; lift out of the pan and set aside. Meanwhile, strip the cavolo nero leaves from the stems. Finely chop the stalks and roughly tear the leaves into strips.
- 2
Add the onion and cavolo nero stalks to the pan; season. Fry for 5 minutes until softened and turning golden. Add the garlic and rosemary; fry for a further 2 minutes. Stir in the wine and bubble until reduced by half, then add the stock and borlotti beans. Nestle the chicken back into the casserole or pan, then transfer to the oven and bake for 25 minutes.
- 3
Lift the chicken from the pan and stir in the crème fraîche and cavolo nero leaves. Return the chicken and bake for another 10 minutes. Stand for 5 minutes before serving with crusty bread and lemon wedges, if liked.
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