Braised Chicken with Kale, Beans & Baby Potatoes

Serving size

1 person 2 people 4 people

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

Allergens

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	570Kcal
	433kJ	2384kJ
Fat	4.1g	22g
of which saturates	1.1g	5.9g
Carbohydrates	8g	45g
of which sugars	1.3g	7.0g
Protein	7.9g	43g
Salt	0.45g	2.5g
Fibre	2.1g	12g

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)

Allergens

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	693Kcal
	409kJ	2901kJ
Fat	3.2g	23g
of which saturates	0.8g	5.9g
Carbohydrates	10g	70g
of which sugars	1.3g	9.0g
Protein	6.6g	46g
Salt	0.35g	2.5g
Fibre	1.9g	14g

Back

Prep in 10 High protein 1/3 daily fibre Low sat fat

Braised Chicken with Kale, Beans & Baby Potatoes

Prep time: 10 mins

Total time: 30 mins

Cuisine: French

Food group: Poultry

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.

Cooking Instructions

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.

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.