Warm winter bean salad with chicken

• skin-on chicken breasts↗2 2
• olive oil↗2 tbsp 2 tbsp
• garlic cloves↗2 2

  sliced

• chicken stock↗100ml 100ml
• butter beans↗300g 300g

  rinsed and drained

• lemon↗1 1

  juiced

• kale↗100g 100g

  tough stalks removed and leaves torn

• small handful of dill↗

  finely chopped

• 1 head of radicchio↗

  roughly chopped

• parmesan↗15g 15g

  finely grated

Step-by-step instructions

1. 1

   Coat the chicken in 1 tbsp of the olive oil and season well. Heat a frying pan over a medium heat and fry the chicken, skin-side down, until the skin is golden, about 8-10 mins. Flip and cook for a further 8-10 mins until cooked through. Set aside on a plate to rest for 5 mins, then cut into slices.

2. 2

   Tip the garlic, stock and butter beans into the pan and gently simmer for a few minutes until the stock has almost reduced completely. Remove from the heat and season to taste.

3. 3

   Meanwhile, combine the lemon juice with the kale in a bowl. Massage the juice into the leaves using your hands until the leaves have softened, about 2-3 mins. Toss in the dill, radicchio, parmesan and remaining olive oil. Season well and tip onto a serving platter. Top with the garlicky beans and chicken.