Chicken with borlotti beans & cavolo nero

Name: Chicken with borlotti beans & cavolo nero
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 tbsp olive oil; 8 British chicken thighs, trimmed of excess fat; 200 g Waitrose & Partners Cavolo Nero; 1 onion, sliced; 2 garlic cloves, sliced; 2 rosemary sprigs; 200 ml dry white wine; 250 ml Cooks’ Ingredients Chicken Stock; 400 g cans borlotti beans, drained and rinsed; 2 tbsp creme fraiche

The chicken in this recipe is first pan fried, then baked for perfectly cooked, juicy thighs. They are accompanied by cavolo nero and borlotti beans which are cooked in wine, chicken stock and crème fraîche.

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Serves4
CourseMain meal
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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Ingredients

1 tbsp olive oil
8 British chicken thighs, trimmed of excess fat
200g Waitrose & Partners Cavolo Nero
1 onion, sliced
2 garlic cloves, sliced
2 rosemary sprigs
200ml dry white wine
250ml Cooks’ Ingredients Chicken Stock
2 x 400g cans borlotti beans, drained and rinsed
2 tbsp creme fraiche

Method

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.
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.
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.

Cook’s tip

If you have any rinds of Parmigiano Reggiano (they keep well in the freezer), add one along with the stock. It will give the dish extra depth of flavour.