Tuscan Braised Chicken with Cavolo Nero and Creamy Beans

Ingredients

• 1 kg chicken thighs (Bone-in, skin-on recommended)
• 1 onion (Finely chopped)
• 1 tbsp garlic (Minced)
• 1 tbsp Italian mixed herbs
• 1 tsp smoked paprika
• 400 g cannellini beans (Drained)
• 300 ml chicken stock
• 200 g fresh cavolo nero (Roughly chopped)
• 0.5 lemon juice (Juice of 1/2 lemon)
• lemon wedges (For garnish and serving)
• 1 tbsp Parmesan (Grated, for garnish)
• olive oil (Drizzle for garnish)
• salt (Season generously, to taste)
• black pepper (Season generously, to taste)

Steps

1. 1

   Heat a large pan over medium-high heat. Add the chicken thighs and sear them until golden brown and cooked through, with the juices running clear. Remove the chicken from the pan and set it aside.

2. 2

   Using the same pan, add the chopped onion and minced garlic. Sauté until the onion has softened and the garlic is fragrant.

3. 3

   Stir the cannellini beans, Italian mixed herbs, and smoked paprika into the pan.

4. 4

   Pour in the chicken stock and stir well to combine.

5. 5

   Add the chopped cavolo nero. Cover the pan with a lid and let the greens wilt for about 5 minutes.

6. 6

   Squeeze the lemon juice into the pan and season generously with salt and black pepper.

7. 7

   Return the cooked chicken thighs to the pan and warm everything through for 5 minutes.

8. 8

   Garnish with the grated Parmesan and a drizzle of olive oil. Serve with extra lemon wedges on the side.

Notes

The source states that the dish serves 6 and provides 533 calories and 38.7 g protein per serving. It does not specify an exact searing time or internal temperature; cook the chicken until fully cooked and the juices run clear.

Nutrition per serving

• main
• Italian
• one-pan
• braised
• chicken
• winter warmer
• high-protein