Chicken legs with pesto, but­ter beans & kale

BBC Good Food - - Easiest Ever -

Pesto has only a few in­gre­di­ents, but is packed with flavour, lifted by the ad­di­tion of kale and lemon juice at the end. If you can’t get hold of skin-on chicken legs, use legs and thighs

SERVES 4 PREP 5 mins COOK 45 mins EASY

1 tbsp olive oil

4 skin-on chicken legs

2 x 400g cans but­ter beans, drained 4 tbsp good-qual­ity pesto (or find a recipe on bbc­good­food.com) 100ml white wine

180g kale, woody stalks re­moved ½ lemon, juiced

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).

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.

GOOD TO KNOW fi­bre • vit c • iron • 2 of 5-a-day PER SERVING 626 kcals • fat 34g • sat­u­rates 8g • carbs 17g • sug­ars 3g • fi­bre 11g • protein 53g • salt 0.7g

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