Sort ingredients
javellina
QR Code
Listen
Pdf
Preheat oven to 425°F
Add parsley and garlic to a food processor and pulse until finely chopped
Transfer to a medium sized bowl and stir in ¼ cup olive oil, juice of half a lemon, chili flakes and a pinch of salt
Add 2 tbsp olive oil to a Dutch oven or braiser over medium heat
Season chicken with salt and pepper then add skin side down to hot oil
Allow chicken to cook undisturbed until skin is golden and crispy, about 7-8 minutes
Flip chicken and cook for one minute on bottom side, then remove from pot and set aside
Add kale to pot and saute for 1-2 minutes until beginning to soften
Add in one can of strained beans plus a second can of beans with the liquid
Season generously with salt then stir in half of herb sauce, fresh thyme, ¼ cup olive oil and juice of ½ lemon
Bring beans to a simmer then return chicken to pot and transfer to the oven to finish cooking uncovered for 20 minutes
Remove from the oven and serve alongside the remaining herb sauce