A winter warmer slow cooked Chicken, Tuscan Kale and Apricot

Chicken, Kale, Apricot Slow CookedThere is nothing better on a cold day than popping a bunch of hearty ingredients into a pot and a few hours later opening up to find a well rounded dinner. I cooked this for four hours, however a slightly longer or shorter cook time would still be suitable, it just depends on the time you have available and how mature you want the flavours to become.

1 Chicken breast diced
500ml Chicken stock
3 garlic cloves diced
1 large brown onion diced
1 large stork Tuscan kale sliced
1 handful dried apricots sliced
1 handful pitted kalamata olives
1 can Cannellini beans rinsed
250ml white wine
2 tbsp olive oil
2 tbsp ground ginger
2 tsp cinnamon
2 tsp mix spice
1 tsp smoked paprika
1 tsp ground cumin
Salt and Pepper

Add the oil to a casserole pot and heat over a medium flame. Throw in the onion and garlic and brown. Remove from the casserole dish and add the chicken breast, cook for 3-4 minutes on either side then add the garlic and onion back to the dish. Stir through chicken stock and white wine and bring to the boil, add kale, apricots, olives, beans and spices, return to boil and then cover and lower heat to minimum flame.

Check on the consistency after 1 hour and stir, if required some further hot water can be added but the sauce should be thickening and kept to a minimum to ensure the flavours are not watered down. Cook for a total of 4hrs, I would advise checking and string only once every hour to ensure the bottom doesn’t burn. The less you open the dish the better.


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