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Chicken with borlotti beans & cavolo nero
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Preparation time: 10 minutes
Cooking time: 1 hour
1 tbsp olive oil
8 British chicken thighs, trimmed of excess fat
200g pack 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 crème fraîche
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.
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: