The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Braised Chicken with Kale, Beans & Baby Potatoes
A simply delicious, wholesome classic. Sear free-range British chicken thighs until golden, then simmer with chicken stock, leek, garlic and thyme. Velvet-soft cannellini beans bring the fibre. Kale packs in more green goodness. Serve with crispy little roast potatoes.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 6 baby potatoes
- 1 handful of fresh thyme
- 3 garlic clove
- 230g cannellini beans (cannellini beans, water, salt)
- 300g British Free Range chicken thighs
- 80g sliced kale
- 1 leek
Nutritional Information
Calories: 570
Protein: 43g
Carbs: 45g
Fat: 22g
Ingredients
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 1 leek (use half)
- 80g sliced kale (use half)
- 1 handful of fresh thyme (use half)
- 3 garlic clove
- 150g British Free Range chicken thighs
- 6 baby potatoes
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 693
Protein: 46g
Carbs: 70g
Fat: 23g
Braised Chicken with Kale, Beans & Baby Potatoes
A simply delicious, wholesome classic. Sear free-range British chicken thighs until golden, then simmer with chicken stock, leek, garlic and thyme. Velvet-soft cannellini beans bring the fibre. Kale packs in more green goodness. Serve with crispy little roast potatoes.
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Cooking Instructions
- Boil a kettle. Preheat the oven to 220C / fan 200C / gas mark 7. Halve the potatoes lengthways. Place on a lined baking tray and toss with 1 tsp oil. Season with sea salt and black pepper. Roast for 25-30 mins, until soft and golden.
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the chicken and cook for 4-5 mins, until golden. Flip and cook for 1 min on the other side. Season the chicken. Transfer to a plate and set aside.
- Dissolve half the stock cube in a jug with 200ml boiling water (100ml for 1 person). Trim and thinly slice the leek into 1cm thick half-moons. Strip the thyme leaves from the stalks and finely chop. Finely chop or crush the garlic.
- Reheat the chicken pan to medium heat with 1 tsp oil. Add the leek, thyme and garlic and cook for 3-4 mins, until softened. Drain and rinse the beans, then add to the pan. Season to taste.
- Return the chicken to the pan and pour in the stock. Simmer for 5 mins, then add the kale. Cover with a lid and cook for 5-8 mins, until the chicken is cooked. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Stir in the roasted potatoes and serve.
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