TODAY’S RECIPE: Chicken legs with pesto, butter beans & kale

PACKED with flavour. Serves: 4.

Ingredients

1 tbsp olive oil

4 skin-on chicken legs

2 x 400g cans butter beans, drained

4 tbsp pesto

100ml white wine 180g kale, woody stalks removed

½ lemon, juiced

Method

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 seven to ten minutes until skin is golden and crisp.

2. Meanwhile, mix butter beans with pesto, wine and 100ml water. Flip chicken legs over so the crispy side faces up and pour butter bean mix around them (be careful not to pour over chicken so skin remains crisp). Simmer and cook for 20 to 30 minutes until liquid has reduced by half and chicken is cooked through. Remove meat, set aside, cover with foil. Add kale to beans, along with lemon juice, season and cook for three to five minutes until wilted. Add a splash of water if too dry. Split between four plates, top with chicken legs, crack over black pepper and add extra pesto, if you wish.