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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jun 2015

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes

recipes

Flathead with crushed peas

Fast summer dinners

recipes

Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes

recipes

Egg sandwich

Smoked trout scramble

recipes

conversion tool