All in one Chicken and Kale Pot

This is a no brainer meal, cost effective and the perfect meal for feeding a few mouths. I use the chicken thigh/legs here as they are just far more flavorsome and nutritional not hugely different to the breast, they are also far cheaper! I get mine in Fallon and Byrne, the butcher skins and halves them for me which I am sure you can ask in any good butcher. You get a large amount of meat from each leg, and cooked like this off the bone it gives a far more satisfying meal. I served my hot pot with some bulgur, I use bulgur a lot as its just so easy to cook, or not cook- it doesn’t really involve much work! To prepare your bulgur all you must do is place the desired amount into a heat proof bowl, add enough boiling water to just cover the top of the bulgur, give a quick stir and place a lid on top. After 20 minutes the bulgur will have absorbed all the water, lastly give a fluff up using a fork and its ready, simples!

Perfect for tomorrow’s dinner, store in an airtight container once cooled and keep refrigerated!


Cooks in Minutes


  • 1 brown onion cut into rings
  • 6 large chicken thighs- skin removed and cut in two.
  • 2 cloves garlic crushed
  • 4 celery sticks diced
  • 8 large vine tomatoes chopped up finely
  • 1 tbsp balsamic cider vinegar-Llewellyns
  • 2 tbsp fresh thyme leaves pulled from sprigs
  • 20g fresh parsley Chopped
  • 3 bay Leaves
  • 2 large carrots diced
  • 80g curly kale chopped roughly
  • 500ml chicken stock


  1. In a large saucepan with a tbsp of olive oil brown of the chicken thighs, remove from the saucepan and place to one side until ready to use.
  2. Clean the saucepan and return it to medium heat, with a tbsp of olive oil, add the onions, stirring and cooking for 4-5 minutes until almost translucent.
  3. Add the garlic, celery, balsamic and herbs, cooker a further 2 minutes.
  4. Pour in the chopped tomatoes and their juice, TURN heat up to high and stir continuously for a further 3-4 minutes.
  5. Place back in the chicken legs and pour in the stock, bring to boil before lowering to a gentle simmer.
  6. Place the lid on and let simmer for 25 minutes.
  7. After 30 minutes, toss in the carrots and kale,giving a good stir. Simmer for a further 15 minutes.