Chicken with Greek-style butter beans & tzatziki

Name: Chicken with Greek-style butter beans & tzatziki
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 595 g pack 2 slow cooked lemon & herb chicken legs; 200 g pack cavolo nero; 1 tbsp olive oil, plus extra to drizzle; 3 clove/s garlic, thinly sliced; 200 g cherry vine tomatoes; 360 g jar butter beans; 150 ml dry, Greek white wine; 170 g pack No.1 Watercress Tzatziki; Crusty bread, to serve (optional)

Cooked on the bone for seriously tender results, these chicken legs from Katie Bishop just need reheating in the oven to serve – great with chips and a green salad or with this easy Greek-leaning combo of beans and seasonal veg. Follow Katie on Instagram.

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Serves2
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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595g pack 2 slow cooked lemon & herb chicken legs
½ x 200g pack cavolo nero
1 tbsp olive oil, plus extra to drizzle
3 clove/s garlic, thinly sliced
200g cherry vine tomatoes
360g jar butter beans
150ml dry, Greek white wine
170g pack No.1 Watercress Tzatziki
Crusty bread, to serve (optional)

Preheat the oven to 200oC, gas mark 6. Cook the chicken following pack instructions.
Meanwhile, tear the leaves from the cavolo nero stems. Cut the stems into 2cm lengths, then roughly chop the leaves. Warm the oil in a large frying pan over a medium heat. Add the cavolo nero stems, garlic and cherry tomatoes and fry over a low heat for 3-5 minutes until softened and fragrant.
Add the butter beans and their liquid, along with the wine. Bring to the boil, then bubble for 5 minutes to reduce the liquid. Add the cavolo nero leaves and cook for another 2-3 minutes until just wilted. Stir through 1 tbsp of the cooking juices from the chicken and season.
Divide the beans between bowls, then top each with a chicken leg and a generous spoonful of watercress tzatziki. Serve with the rest of the tzatziki on the side, plus crusty bread to mop up the juices.

Typical values per serving when made using specific products in recipe