Chicken in red wine with cavolo nero

Joint a small whole chicken or use four leg and thigh portions. Fry in a hot dry pan on both sides until the fat runs and they turn golden. Set aside.

Peel and halve eight small round shallots and cook, cut side down, in the pan juices until golden. Turn and add 300g small/medium-sized mushrooms. Cook until tender and patched with brown.

Return the chicken to the pan and add 400ml red wine broth. Simmer for 40 minutes or until the chicken is tender.

Chop 300g cavolo nero, spring greens or kale, removing any tough stems. Add to the pan and stir until wilted. Taste and adjust the seasoning.

Toast four fat slices of sourdough bread, rub with a cut garlic clove and trickle with olive oil. Put in deep bowls. Ladle over the chicken, vegetables and juices.