- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 skin-on chicken legs
- 2 x 400g cans butter beans, drained
- 4 tbsp good quality pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 100ml white wine
- 180g kale, woody stalks removed
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- ½ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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).
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.