This is a by product from my roast chicken. It is something I would expect Charlie to eat but not necessarily Poppy so I tend to do this as a quick supper just for my husband and It came about by me throwing together a load of stuff i had hanging around, most of the ingredients are a staple on my shopping list. 

Its super quick to make, carb free. if you are watching out for this kind of thing and really flavoursome.

To give a really nice full bodied chicken flavour I use the juices from the bottom of the roasting tin. I don’t add any extra oil, just rub on some herbs and grind smoked Moldon salt to the skin and let it do its magic. Some people may not be keen on using which I guess could be termed “dripping” so maybe use olive oil instead 

Serves 4

2 cans of cancelling beans

Roast chicken pieces

500g bag of kale

Handful of pine nuts

4 sun-dried tomatoes chopped

Dash of white wine

2 cloves of garlic or 2 teaspoons of frozen chopped garlic

A grind of pepper

Tip the juices from your roast chicken in to a frying pan. If there is some of the marmity bits put the tin over a gas flame with a splash of water to release it

Put the heat to medium. you don’t need to wait for the juice to be hot just add the garlic and chicken pieces to it.

strip the Kale from the stalks as they can be chewy and take longer to cook, then add them to the pan keeping it at a medium heat.

Add a big lug of white wine staring to make sure the garlic doesn’t burn

Heat another frying on high until it is really hot. Chuck in your pine nuts and keep a careful watch, these burn very quickly. As soon as they start to get a little colour take off the ring and leave on the side, still keeping the kernels in the pan.

Open and drain both tins of cancelling beans, pour in to the pan with the chicken and other ingredients

Throw in the sun-dried tomatoes then grind in salt and pepper to taste.

At the very end when everything is heated through, bung in the pine nuts.


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