2 tbspolive oil80 gmmild pancetta, cut into lardons1onion, thinly sliced2garlic cloves, finely chopped500 gmskinless chicken thigh fillets, thickly sliced80 mldry white wine250 ml(1 cup) chicken stock3oregano sprigs, plus extra leaves to serve800 gmcanned borlotti beans, drained½ bunchkale, stalks trimmed, torn
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.