Braised Chicken and Borlotti Beans


  • 2 cartons Jack’s Quality Organic Low Sodium Borlotti Beans
  • 2 tablespoons olive oil
  • 1/3 cup mild pancetta, cut into lardons
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 lb skinless thigh fillets, thickly sliced
  • 1/3 cup dry white wine
  • 1 cup chicken stock
  • 3 oregano springs, plus extra leaves to serve
  • 1/2 bunch kale, stalks trimmed, torn


  • Heat olive oil in a large wide saucepan, medium-high heat, add pancetta, onion and garlic and fry, stirring occasionally, until translucent (4-5 minutes). Add chicken and brown all over (2-3 minutes). Add wine, simmer until reduced by half (1-2 minutes), add stock and oregano and simmer until chicken is tender (10-12 minutes). Stir in beans and kale and simmer until kale wilts (1-2 minutes).
  • Serve hot scattered with oregano.