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Braised chicken with pancetta, borlotti beans and kale


You'll need

2 tbsp olive oil 80 gm mild pancetta, cut into lardons 1 onion, thinly sliced 2 garlic cloves, finely chopped 500 gm skinless chicken thigh fillets, thickly sliced 80 ml dry white wine 250 ml (1 cup) chicken stock 3 oregano sprigs, plus extra leaves to serve 800 gm canned borlotti beans, drained ½ bunch kale, stalks trimmed, torn

Method

  • 01
  • Heat olive oil in a large wide saucepan over medium-high heat, add pancetta, onion and garlic and fry, stirring occasionally, until translucent (4-5 minutes). Add chicken and brown all over (2-3 minutes). Add wine, simmer until reduced by half (1-2 minutes), add stock and oregano and simmer until chicken is tender (10-12 minutes). Stir in beans and kale and simmer until kale wilts (1-2 minutes). Serve hot scattered with oregano.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2015

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