serves
4-6
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Beans, Peas & Pulses
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 tbsp plain flour
- salt and black pepper
- 750 g chicken thigh fillets (around 6)
- 2 tbsp olive oil, plus extra for drizzling
- 20 g butter
- 2 leeks, cut into 1 cm rounds
- 2 garlic cloves, roughly chopped
- 3 sprigs rosemary
- 2 fresh bay leaves (or 4 dried)
- ½ cup white wine
- 1 litre chicken stock
- 2 potatoes, peeled and cut into 2 cm cubes
- 2 cans cannellini beans, drained
- 2 cups kale, picked and torn
- parsley, to serve
- lemon wedges, to serve
Instructions
- On a plate, season the flour very well with salt and pepper, then dust the chicken fillets with the flour. Heat the olive oil and butter in a large heavy-based saucepan over medium heat. Brown the chicken thighs on each side, then remove from the pan to a plate. They don't have to be cooked through.
- Add the leeks, garlic, rosemary and bay leaves to same pan and fry for 1 minute, or until fragrant. Add the wine and scrape up any brown bits from the base, simmering until the wine stops no longer smells of alcohol. Return the chicken to the pot and add the stock, potatoes and beans. Bring to a simmer, cover, then reduce the heat and simmer for 30 minutes, topping up with water if needed, to create a thick stew. Season well with salt and pepper.
- Shred the chicken roughly with 2 forks (there should still be big chunks), then return chicken and kale to the stew and simmer for a further 5 minutes, or until the kale is tender. Season well with salt and pepper. Stir through the parsley. Divide between bowls and drizzle with olive oil and serve with lemon wedges.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Beans, Peas & Pulses
