Cook time 30 minutes

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2 large chicken breasts, skin on

Olive oil to fry

4 garlic cloves, sliced

125ml white wine

80g cavolo nero

250ml chicken stock

150ml double cream

10g parmesan, finely grated

Cooked gnocchi, rice or pasta to serve

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1. Lay the chicken breasts out flat, separating the smaller mini fillet from the larger one. Slice the larger chicken breast sections in half lengthways. Put a large frying pan over a high heat with a dash of oil and, once shimmering hot, put the chicken pieces (skin-side down where relevant) into the pan. Fry for about 5 minutes until the skin is crisp and golden, then flip over and push to one side of the pan.

2. As the skin is crisping up, strip the cavolo nero leaves from the stalks, then wash and halve them. Finely chop the stalks then add to the frying pan with the garlic and another drizzle of oil (if needed, depending on how much fat was rendered from the skin). Gently fry for a minute, then add the white wine. Bring to a simmer and cook until reduced by half (about 5 minutes). Pour in the chicken stock, add the cavolo nero leaves, then cover and cook for 5 minutes.

3. Pour in the cream and simmer (uncovered) for 8-10 minutes with the lid off until the sauce has thickened and the chicken is completely cooked through (this is a good time to cook your chosen carb, too). Taste the sauce and season with plenty of salt and pepper. Serve grated with parmesan.