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Chicken legs with pesto, butter beans & kale served in a casserole dish

Chicken legs with pesto, butter beans & kale

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Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Prep this chicken dish with pesto, kale and butter beans in five minutes and with just five main ingredients. It makes a great family weeknight dish

Nutrition: Per serving
NutrientUnit
kcal626
fat34g
saturates8g
carbs17g
sugars3g
fibre11g
protein53g
salt0.7g
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Ingredients

Method

  • STEP 1

    Heat a splash of oil in a large frying pan over a medium-high heat, season the chicken and add to the pan skin-side down. Brown for 7-10 mins until the skin is golden and crisp. Meanwhile, mix the butter beans with the pesto, wine and 100ml water. Flip the chicken legs over so the crispy side is facing up and pour the butter bean mix around them (be careful not to pour over the chicken so the skin remains crisp).

  • STEP 2

    Turn the heat down to a simmer and cook for 20-30 mins until the liquid has reduced by about half and the chicken is cooked through. Remove the meat, set aside and cover with foil. Add the kale to the butter beans, along with the lemon juice, season and cook for 3-5 mins until wilted. Add a splash more water if it looks too dry. Split between four plates, top with the crispy chicken legs and crack over some black pepper and add an extra spoonful of pesto, if you like.

Goes well with

Recipe from Good Food magazine, April 2018

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Overall rating

Rating: 4 out of 5.13 ratings

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