CHICKEN LEGS WITH PESTO, BUTTER BEANS & KALE
Prep this chicken dish with pesto, kale and butter beans in five minutes and with just five main ingredients. It makes a great family weeknight dish
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat a splash of oil in a large frying pan over a medium-high heat, season the chicken and add to the pan skin-side down. Brown for 7-10 mins until the skin is golden and crisp. Meanwhile, mix the butter beans with the pesto, wine and 100ml water. Flip the chicken legs over so the crispy side is facing up and pour the butter bean mix around them (be careful not to pour over the chicken so the skin remains crisp).
- Turn the heat down to a simmer and cook for 20-30 mins until the liquid has reduced by about half and the chicken is cooked through. Remove the meat, set aside and cover with foil. Add the kale to the butter beans, along with the lemon juice, season and cook for 3-5 mins until wilted. Add a splash more water if it looks too dry. Split between four plates, top with the crispy chicken legs and crack over some black pepper and add an extra spoonful of pesto, if you like.
Nutrition Facts : Calories 626 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 53 grams protein, Sodium 0.7 milligram of sodium
5-A-DAY CHICKEN WITH KALE & PISTACHIO PESTO
Eat your 5-a-day in one meal with this delicious chicken traybake. If you're vegetarian, simply leave out the meat and use veggie parmesan in the pesto
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 3-4
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put all the veg for the bake except the garlic in a large bowl and add 1 tbsp olive oil, then carefully turn everything over with your hands so the oil adds a very thin coating. Lightly oil the tray as well if you are worried about things sticking.
- Arrange the veg in piles on the tray, or scatter it all over if you prefer. Add the garlic halves and the chicken, sitting the chicken on top of the veg. Season well and bake for 40 mins then, if the chicken skin is still pale, either turn the oven up or turn it onto the grill setting, and cook or grill until it is nicely browned.
- Meanwhile, make the pesto. Whizz the kale, garlic and pistachios until everything is finely chopped. Add the parmesan, lemon juice and olive oil and whizz again. Add a splash of water to loosen. Any left over will keep in a jar for up to three days in the fridge. Serve the chicken and veg with the pesto spooned over.
Nutrition Facts : Calories 698 calories, Fat 40 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 16 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium
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