Tuscan Braised Chicken with Cavolo Nero & Creamy Beans
Serves 6 533 calories | 38.7g protein per serving
A perfect winter warmer and a delicious way to use cavolo nero, my one-pan Tuscan braised chicken with creamy beans is hearty, flavourful, and super easy to make.
Ingredients:
- 1kg chicken thighs (bone-in, skin-on recommended)
- 1 onion, finely chopped
- 1 tbsp minced garlic
- 1 tbsp Italian mixed herbs
- 1 tsp smoked paprika
- 400g cannellini beans, drained
- 300ml chicken stock
- 200g fresh cavolo nero, roughly chopped
- Juice of 1/2 lemon
To garnish:
- Lemon wedges
- 1 tbsp grated parmesan
- Drizzle of olive oil
Method:
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Heat a large pan over medium-high heat. Sear the chicken thighs until golden brown and cooked through, ensuring juices run clear. Remove and set aside.
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In the same pan, sauté the onion and garlic until softened and fragrant. Stir in the cannellini beans, Italian herbs, and smoked paprika. Pour in the chicken stock and stir well. Add the cavolo nero to the pan, cover with a lid, and let it wilt for about 5 minutes.
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Squeeze in the lemon juice and season generously with salt and pepper. Return the chicken to the pan and warm through for 5 minutes.
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Garnish with grated parmesan, a drizzle of olive oil, and extra lemon wedges on the side. Enjoy!
