Fast Recipes

Braised chicken with pancetta, borlotti beans and kale

A one-pot wonder that you'll be returning to again and again.

By Emma Knowles
  • Serves 4
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Braised chicken with pancetta, borlotti beans and kale
This one-pot wonder is a winner of a chicken dinner.


  • 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


  • 1
    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.