Pesto Chicken Legs with Beans and Kale
Pesto Chicken Legs with Beans and Kale



  • 1 tbsp olive oil
  • 4 whole chicken legs
  • 2 x 400g tins of butter beans, drained
  • 4 tbsp quality green pesto
  • 100ml dry white wine
  • 180g kale, shredded
  • ½ lemon, juice only
  • Season the chicken legs and fry in a splash of oil, skin-side down, for 10 mins to crisp up the skin. Meanwhile, combine the beans, wine, pesto, and 100ml of water. Flip the chicken to cook the flesh, and pour the bean mixture around the legs.
  • Simmer for 20-30 mins to reduce the liquid by half and to cook the chicken all the way through. Remove the meat, and set aside on a plate. Add the kale to the pan, as well as the lemon juice and more seasoning, and cook for 5 mins to wilt. Split the sauce between four plates, top with the crispy chicken legs, and finish with black pepper and a dollop of pesto.
45 mins
4 serving

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