Braised Chicken and Borlotti Beans
An easy and hearty meal for any health-conscious family.
2 cartons Jack’s Quality Organic Low Sodium Borlotti Beans
2 tablespoons olive oil
1/3 cup mild pancetta, cut into lardons
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 lb skinless thigh fillets, thickly sliced
1/3 cup dry white wine
1 cup chicken stock
3 oregano springs, plus extra leaves to serve
1/2 bunch kale, stalks trimmed, torn
Heat olive oil in a large wide saucepan, 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.