Braised Chicken with Kale

Updated at: Thu, 17 Aug 2023 09:49:59 GMT

Step 1

Boil a kettle. Preheat the oven to 220C / fan 200C / gas mark 7. Halve the potatoes lengthways. Place on a lined baking tray and toss with 1 tsp oil. Season to taste. Roast for 25-30 mins, until soft and golden.

Step 2

Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the chicken and cook for 4-5 mins, until golden. Flip and cook for 1 min on the other side. Season the chicken to taste. Transfer to a plate and set aside.

Step 3

Dissolve half the stock cube in a jug with 200ml boiling water. Trim and thinly slice the leek into 1cm thick half-moons. Strip the thyme leaves from the stalks and finely chop. Finely chop or crush the garlic.

Step 4

Reheat the chicken pan to medium heat with 1 tsp oil. Add the leek, thyme and garlic and cook for 3-4 mins, until softened. Drain and rinse the beans, then add to the pan. Season to taste.

Step 5

Return the chicken to the pan and pour in the stock. Simmer for 5 mins, then add the kale. Cover with a lid and cook for 5-8 mins, until the chicken is cooked. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.

Step 6

Stir in the roasted potatoes and serve.

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