Chicken legs with pesto, butter beans and kale

• olive oil↗1 tbsp tbsp
• chicken legs with skin↗4
• butter beans↗2 x 400g cans cans

  drained

• pesto↗4 tbsp tbsp
• white wine↗100ml ml
• kale↗180g g

  stems removed

• lemon↗½

  juiced

Step-by-step instructions

1. 1

   Heat a little oil in a large skillet over medium‑high heat, season the chicken and place it skin‑side down. Fry for 7‑10 minutes until the skin is golden and crisp. Meanwhile, mix the butter beans with pesto, wine and 100 ml water. Flip the chicken legs so the crisp side is up, and pour the bean mixture around them (be careful not to pour over the chicken so the skin stays crisp).

2. 2

   Reduce heat to a gentle simmer and cook for 20‑30 minutes, until the liquid reduces roughly by half and the chicken is done. Remove the meat, set aside and cover with foil. Add kale to the beans together with lemon juice, season and cook 3‑5 minutes until the leaves wilt. If needed add a little more water if it looks dry. Divide the dish onto four plates, place the crispy chicken legs on top, sprinkle with freshly ground black pepper and add another spoonful of pesto if desired.