Baked Chicken Leg with Chorizo, Beans, Pesto and Kale
Quick easy one pot dish that tastes so rich you won't believe how little effort goes into it.
Equipment
- Large Hob Casserole
Ingredients
- 4 Chicken Legs
- 2 tbsp olive oil
- 1 can white beans 400g, precooked, drained
- 100 g lardons smoked
- 2 carrots peeled and sliced
- 200 ml white wine or cider
- 3 tbsp pesto
- 150 g chopped kale
- 1 tsp lemon juice
- 1 chicken stockpot
- 100 g chorizo sliced into thick chunks
- 400 g new potatoes sliced into two lengthways
Instructions
- Preheat the oven to 180C, fan 160C, gas mark 4.
- Heat the oil in the casserole over a medium heat on top of the stove, then add the chicken legs skin side down. Cook for about ten minutes until golden brown, turning for the last couple of minutes. Lift out and place on a plate.
- Turn up the heat and add in the chorizo, lardons and potatoes. Cook for a further ten minutes, turning gently, until starting to colour.
- Add in the drained beans, then tuck the chicken legs back in. Stir in the pesto, then add the wine or cider, plus 100ml of water and the stock pot. Stir, then place in the oven for 20 minutes.
- Stir in the kale, and cook in the oven for a further 10 minutes, until everything is tender and the sauce is creamy. Lift out the chicken legs, divide the remaining mixture between four plates, then serve the chicken on top.
Notes
If you ever come across Mogette de Vendee cuisinees a l'ancienne, then stock up. These incredible white beans, prepared with carrots and smoked lardons, are just incredible in dishes like this, and add a soft, creamy layer to the dish. Or why not source mogette or lingot beans yourself and create your own!