Ingredients

• 1 tbsp olive oil or 25g of butter

• 4 skin-on chicken legs

• 2 x 400g cans butter beans, drained

• 100ml white wine

• 100ml vegetable stock

• 180g kale or spring greens (stalks removed)

• ½ lemon, juiced

• 1 tsp dried rosemary

• 1 tsp dried thyme

Method

1. Heat a dash of olive oil or a knob of butter in a large frying pan over medium-high heat, season the chicken and add to the pan skin-side down.

2. Brown the chicken for 7-10 minutes until the skin is golden and crisp.

3. Flip the chicken legs over so the crispy side is facing up and pour in the white wine and vegetable stock (be careful not to pour over the chicken so the skin remains crisp)

4. Sprinkle in the thyme and rosemary and turn the heat down to a simmer. Cook for 20-30 mins until the liquid has reduced by about half and the chicken is cooked through.

5. Add in the butter beans and kale, along with the lemon juice, season and cook for another 3-5 mins until the greens have wilted. Add in a splash more water if it looks too dry.

6. Split between four with a crack of black pepper and enjoy!