Pollo alla Cacciatora Bianco
4 serves
10 mins
30 mins
Ingredients
Chicken:
6 x The Bare Bird chicken thigh fillets, seasoned and lightly floured
Olive oil for pan-frying
Salt and pepper
Sauce and beans:
2 French shallots, finely chopped
2 garlic cloves, minced
100 ml dry apple cider vinegar
250 ml low-sodium chicken stock
1 can cannellini beans (400 g), rinsed
Fresh rosemary and thyme (or 2 tsp dried of each)
Greens and finish:
1 bunch cavolo nero (or kale), torn into pieces
Zest and juice of 1 lemon
Extra virgin olive oil
Method
- Preheat a large skillet or heavy pan over medium heat. Season and lightly flour the chicken. Add olive oil and sear the thighs until golden both sides. Remove and set aside.
- In the same pan, soften the shallots and garlic until fragrant.
- Pour in the cider vinegar, scraping up any browned bits, and reduce slightly. Add chicken stock, cannellini beans, rosemary and thyme. Return the chicken, and simmer for 10–12 minutes until cooked through.
- During the final few minutes, stir through the cavolo nero and cover to let it wilt.
- Serve the chicken and beans in shallow bowls or on a platter. Top with lemon zest, a squeeze of lemon juice, and a drizzle of extra virgin olive oil.