Chicken with borlotti beans & cavolo nero
Waitrose and Partners

Chicken with borlotti beans & cavolo nero

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.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.

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.

And to drink...

Pair with a refreshing, zesty white wine, such as The Waterfront Chardonnay, South Africa, full of tropical fruits and fresh citrus flavours. 


Typical values per serving when made using specific products in recipe


2,579kJ/ 620kcals



Saturated Fat












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