A rustic Italian chicken dish prepared without tomatoes, featuring tender chicken pieces simmered with garlic, rosemary, and olive oil. The result is a fragrant, savoury stew that pairs beautifully with crusty bread, roasted vegetables, or creamy polenta.
6 boneless chicken thigh fillets
Olive oil (about 45 ml)
Plain flour (60 g)
Salt and pepper to taste
2 French shallots (about 100g)
2 cloves garlic minced
Apple Cider Vinegar (100 ml)
Chicken broth low-sodium (250 ml)
1 can cannellini beans (about 240g)
1 bunch cavolo nero (Kale) (about 200g)
1 lemon
Fresh rosemary (2 sprigs) or dried rosemary (2 tsp)
Fresh thyme (3 sprigs) or dried thyme (2 tsp)
6 boneless chicken thighs fillets
Olive oil (about 1.52 fl oz)
Plain flour (0.13 lb)
Salt and pepper to taste
2 French shallots (about 0.22 lb)
2 cloves garlic minced
Apple Cider Vinegar (3.52 fl oz)
Chicken broth low-sodium (8.80 fl oz)
1 can cannellini beans (about 0.53 lb)
1 bunch cavolo nero (Kale) (about 0.44 lb)
1 lemon
Fresh rosemary (2 sprigs) or dried rosemary (2 tsp)
Fresh thyme (3 sprigs) or dried thyme (2 tsp)
Step 1:
Prepare the Chicken: Pat the chicken pieces dry, then season with salt and pepper. Dredge them lightly in the flour, shaking off any excess. Ensure that the fillets are about 2cm thick to keep them juicy when cooking.
Step 2:
Cook the Chicken: Heat 15ml of olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for about 3-4 minutes on each side until golden and just cooked through. Remove the chicken from the pan and set it aside.
In the same skillet, add the remaining 30ml of olive oil. Add the chopped shallots and cook for about 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute.
Pour in the apple cider vinegar, scraping the bottom of the pan to lift up any caramelised bits. Let the apple cider vinegar simmer for about 2 minutes until it has reduced slightly.
Step 3:
Add the chicken broth, cannellini beans, rosemary and thyme to the pan. Season with salt and return the chicken fillets to the pan and allow the mixture to simmer on low for 10-12 minutes, or until the sauce has thickened and the chicken is cooked through
Step 4:
During the last 3 minutes of cooking, add the torn cavolo nero leaves to the pan. Stir to combine, turn off the heat and cover the pan with a lid, allow the cavolo nero to wilt and become tender.
Step 5:
Serve: Serve on a platter, season with freshly cracked pepper, lemon zest and a drizzle of olive oil and finish with a splash of apple cider vinegar
