Roasted asparagus & smashed new potato salad
Combine asparagus, goat's cheese, new potatoes, peas and lettuce to make this easy springtime vegetarian dish. Great for a midweek meal
Chicken legs with pesto, butter beans & kale
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 4 skin-on chicken legs
- 2 x 400g cans butter beansdrained
- 4 tbsp good quality pesto
- 100ml white wine
- 180g kalewoody stalks removed
- ½ lemonjuiced
Nutrition: Per serving
- kcal626
- fat34g
- saturates8g
- carbs17g
- sugars3g
- fibre11g
- protein53g
- salt0.7g
Method
step 1
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).
step 2
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.
