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  • 1 large Onion Chopped
  • 5 cloves Garlic Smashed
  • 6 Chicken legs
  • 3 sprig Thyme chopped
  • 2 Bay Leaves
  • 2 cans Cannelloni beans drained
  • 2 cups baby kale
  • 1 tablespoon Butter salted
  • 1 tablespoon olive oil
  • 2 cups Broth
  • 1-2 Plum tomato chopped
  • 1/2 teaspoon crushed red pepper flakes optional but so recommended
  1. Preheat oven to 180C/350F.

    Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 3-4 minutes. Remove chicken from skillet. Drain excess fat from skillet (do not wipe).

    Reduce heat to medium-high. Melt butter then add onion. Cook for 3 minutes until softened, then add garlic and tomatoes. Cook until the vegetable start to get some color.

    Add broth and bay leaves. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.

    Add chicken broth, beans, thyme and return chicken to the skillet. Cover with lid or foil, then transfer to the oven. Bake for 60 minutes, covered.  Then remove the lid and Remove chicken or move to side. Add baby kale to the pot and season with salt and pepper to taste. Add the chicken back to the pot and  bake for a further 15 minutes to crisp the skin. The chicken should be very tender.

    Garnish with plenty of parsley. Serve while warm. Enjoy!